Blueberry Salad with Feta Cheese and Candied Pecans

Course Salad

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

In a blender or food processor, add the fresh blueberries, maple syrup, balsamic vinegar, Dijon mustard, kosher salt and pepper. Blend until the blueberries are very well blended and broken down. Scrape down the sides of the blender and continue to blend until the mixture is as smooth as you can get it, about 1 to 2 mintues.
When the blueberries are finely blended, you can add the light olive oil. With the motor running, slowly drizzle the oil into the blender. Continue blending after all of the oil is added until the dressing is emulsified and smooth.
Depending on your blender or food processor, there may still be flecks of the blueberry skin in the dressing. If desired, you can pass the vinaigrette through a fine mesh strainer to remove the bits of blueberry skin.
Transfer the vinaigrette to a small bowl or jar. Cover and chill until service. This dressing can be made ahead although keep in mind that the oil may separate after sitting a while. If it separates then shake or whisk the vinaigrette to bring it together again. This dressing will keep up to 1 week in the refrigerator.

Roughly chop the pecans. Place a large piece of parchment paper either on the counter or on a sheet pan and set aside.
In a non-stick skillet, melt the butter over medium heat. Add the chopped pecans and stir with a wooden spoon until well coated with the butter. Sprinkle the sugar and pinch of kosher salt over the pecans and stir to combine. The mixture will be dry and grainy.
Continue cooking the pecans over medium heat, stirring constantly with the wooden spoon. After a couple of minutes you should start to see the sugar first clump together and then start to melt. Once the sugar begins to melt it won't take long before it caramelizes.
When the sugar has melted continue cooking for about 1 minute or until the melted sugar turns a deep brown colour. Immediately remove from the heat and pour onto the piece of parchment paper. Quickly spread the nuts out in small clusters. Let cool completely.
When the candied nuts are completely cool break them down into smaller clusters if desired. These can be stored in a sealed container at room temperature for a couple of days. If the weather is very hot then store in the fridge or the candied sugar might begin to melt and become sticky.

In a large salad bowl add the mixed greens. Pour over some of the Blueberry Maple Balsamic Vinaigrette and toss to coat the greens. Add the blueberries, the crumbled feta cheese, and the clusters of candied pecans and lightly toss. Garnish with edible flowers if desired and serve!