One week and I am headed off to The Food and Wine Conference in Orlando presented by Sunday Supper. Woooohooo! I think it may be 10 days since I have seen the sun and I am really looking forward to some Florida sunshine.
This is my second year going to the conference and last year it was just fabulous. Food, drink, excellent speakers, informative workshops and GREAT people. What more can I ask for?
Contests. Yes, there are contests too. I am sneaking in an entry to the Blueberry Toss contest sponsored by Wish Farms as today is the deadline. I had to come up with a salad that included blueberries.
Lucky for me, my grocery stores were filled with blueberries from Wish Farms and I decided to make a Caprese salad. At first, you might be surprised that I matched blueberries with mozzarella, basil and a balsamic dressing. But it works well. The blueberries are bursting with flavor and are the perfect complement to the fragrant basil and creamy cheese. In this recipe, blueberries are the new tomato!
I like to marinate the blueberries in the balsamic dressing first. This brings out their juiciness and sweet flavor. Just a touch of a little sea salt finishes off the salad. I will be making this salad all summer.
Wish me luck as the winners of this contest get a free conference ticket as well as other prizes. The conference is only a week away but there are still tickets left and you can still go.
Have a great weekend everyone!
- 2 Tablespoons honey
- 2 Tablespoons Extra Virgin olive oil
- 1 Tablespoon balsamic vinegar
- 6 ounce container Wish Farms blueberries, washed
- 2 cups baby arugula
- 8 ounces sliced fresh mozzarella cheese
- ⅓ cup roasted red peppers, cut into pieces
- 3 Tablespoons chopped basil leaves
- sea salt to taste
- In a small bowl, whisk together honey, olive oil and balsamic vinegar. Add blueberries, stir well and marinate for at least 10 minutes.
- On a platter arrange arugula. Top with mozzarella cheese slices and red pepper pieces.
- Arrange the blueberries on top, reserving dressing and sprinkle with basil leaves. Pour dressing on top and add salt to taste.