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INGREDIENTS:

• 1 cup apple cider vinegar


• ¼ cup honey


• 1 tsp Dijon mustard


• 1/3 cup olive oil


• 1 cup sliced almonds


• 1-2 tsp olive oil


• Salt for seasoning almonds


• 8 ounces goat cheese (a log is easiest to roll in the almonds)


• 2 cups (1 pint) blueberries

PROCEDURE:

Use a small, heavy bottomed stainless steel pot to reduce 1 cup of apple cider vinegar with 1/4 cup of honey on high heat.

Keep your eye on that and reduce it to about 1/4 cup total and, while that's happening, use another sauté pan to toast the sliced almonds.

Turn the heat to medium underneath that pan and add a tiny splash of olive oil and about 1 cup of sliced almonds.

Stay with the almonds and stir them around as they're toasting and, when you start to smell them and they're turning a nice golden brown, season them with a little salt and take them out of the pan to cool on a plate.

Use the bottom of a jar to crush the toasted almonds a bit, after they're out of the pan, so that they adhere to the goat cheese a little better.

When the vinegar and honey have reduced to 1/4 cup, add 1 tsp of Dijon mustard and 1/3 cup extra virgin olive oil. Stir that together and pour that over the top of 1 pint of fresh blueberries in a mixing bowl.

While the blueberries are warming up in the vinaigrette, take a minute to roll the goat cheese in the toasted almonds. The almonds stick to the goat cheese a little better if you pull the goat cheese out of the fridge 15-20 minutes ahead of time.

All that's left is to toss some mixed greens with as much of the blueberry vinaigrette as you like and then slice the goat cheese into coins and top each individual salad with some of those.

HINTS:

Sprinkle some of the leftover crushed almonds over the salad as well. Substitute half balsamic vinegar for half of the apple cider vinegar for a richer vinaigrette. Add other fresh seasonal fruit like strawberries, raspberries or cherries.