| Orange juice 16 ounces
Fresh blueberries 2 cups, divided
Honey 2 tablespoons
Lemon juice 1 tablespoon
Sugar 1 tablespoon
Dijon mustard 2 teaspoons
Salt 1/4 teaspoon
Canola oil 1 cup
Granny Smith apples 2 large
(about 14 ounces)
Pecan halves, toasted 1 cup
Sliced celery 2 cups
Baby spinach 8 ounces
(about 6 cups) | 1. In a medium-sized saucepan, over medium-low heat, simmer orange juice until reduced to 1/4 cup and syrupy; cool slightly. In a blender container, combine reduced juice, half of the blueberries, the honey, lemon juice, sugar, mustard and salt; blend until smooth. With the blender running, gradually drizzle in oil until a thick dressing forms. Cover and refrigerate until service. (Makes about 2 cups.) 2. Core and quarter apples; slice quarters crosswise. In a large bowl, combine apple slices, pecans, celery and the remaining 1 cup blueberries; cover tightly and refrigerate until needed. 3. At service: Arrange spinach leaves on cold salad plates; top with blueberry-apple mixture, dividing evenly; drizzle with dressing. YIELD: 6 servings |
