Last week I attended Tech n Taste a mini foodblogger’s conference sponsored by Talk Talk. I am familiar with Talk Talk as a) my broadband contract is with them and b) they consistently call me at inconvenient moments which irritates me, but not enough to change internet provider. It was an enjoyable afternoon, a chance to catch up with old friends and to revise some blogging basics.
I left the afternoon with a bag of ingredients from Capricorn Goats’ Cheese and a recipe booklet. It seems as if I was a little too enthusiastic about filling my recycling bag that evening, as the recipes have vanished, so the salad below is my interpretation on what to do with the bag of ingredients I was given.
You will have to imagine that the photo also has avocado, I made the salad once and scoffed without taking photos, then had to have a quick rerun so I could photograph it. Minus the avocado. The blueberries are far more colourful and with loads more dressing than the photo shows. Although it does sound slightly odd the hot blueberry balsamic dressing is delicious and makes this more of an autumn salad.
This is an endlessly adaptable recipe: adjust qantities to your taste and what you have available.
- 1 tspb olive oil
- 125 g blueberries
- 1 tbsp balsamic vinegar
- 1 Avocado
- 1 Capricorn goats' cheese
- 3 cups Mixed salad leaves
- 2 tbsp pine nuts
Gently fry the blueberries in the olive oil for a few minutes, until they have softened. Whilst doing this chop up the avocado and goats' cheese and arrange on the salad leaves, and gently dry fry the pine nuts. Keep a close eye on the nuts as they go from not done to burnt in a matter of seconds.
Drizzle the balsamic over the blueberries and give the pan a good shake, cook for a few minutes until reduced and syrupy. Pour over the salad and scatter the pine nuts on top.