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We’ve been making this dish for years, inspired by Jane Rodmell, Best Summer Weekends. It’s perfect as a starter, light lunch or served on the side with Pan Seared Chicken Breasts or Rack of Lamb for dinner. Simply adjust the portions to suit your meal.

You can make the Blueberry Syrup days in advance before making the actual Balsamic Glaze Salad Dressing if you prefer. It can be refrigerated for 2 weeks or keep for months frozen. This syrup recipe makes ½ cup total so there will be leftovers unless serving 8, or freeze 1/4 cup for next time.

Course Lunch, Main Course, Salad
Cuisine French
Keyword Baby Greens, Balsamic Vinegar, Blueberries, Goat Cheese, Pine Nuts, Three Farmers Crunchy Lentils

Ingredients

Blueberry Syrup

  • ¼ cup (50 gr) Sugar 50 CHO
  • ¼ cup Water 0 CHO
  • Lemon peel – 4 inches by ½ inch 0 CHO
  • ½ cup (69 gr) Blueberries 8 CHO
  • 2 TBSP Water 0 CHO

TOTAL CHO 58 CHO

  • TOTAL WEIGHT 137 GRAMS
  • 58 CHO DIVIDED BY 137 GRAMS = .423 CHO/GRAM
  • 1 TBSP = 16 GRAMS (.423 CHO x 16 GRAMS) 6.76 CHO/TBSP
  • ¼ CUP = 4 TBSP (6.76 CHO x 4) 27.07 CHO/1/4 CUP
  • ¼ CUP = 64 GRAMS

Balsamic Glaze Dressing

  • ¼ cup (64 gr) Blueberry Syrup 27.07 CHO
  • 2 TBSP Balsamic Vinegar 18 CHO
  • 2 TBSP Olive Oil 0 CHO
  • ¼ tsp. Salt 0 CHO
  • ¼ tsp. Pepper 0 CHO

TOTAL CHO 45.07 CHO

  • TOTAL WEIGHT 119 GRAMS
  • 45.07 CHO DIVIDED BY 119 GRAMS= .378 CHO/GRAM
  • 1 TBSP = 15 GRAMS (.378 CHO x 15 GRAMS) 5.67 CHO/TBSP
  • ¼ CUP = 4 TBSP (5.67 CHO x 4) 22.68 CHO/1/4 CUP
  • ¼ CUP = 60 GRAMS

Salad – 4 dinner sized servings

  • 8 oz (227 gr) Goat Cheese cut into 4 pieces 14 CHO
  • 8 TBSP (68 gr) Toasted Pine Nuts 2 CHO
  • 12 cups Baby Greens 0 CHO
  • ½ cup Balsamic Glaze Dressing 45.36 CHO

TOTAL CHO 61.36 CHO

  • 61.36 CHO DIVIDED BY 4 SERVINGS 15.34 CHO

Instructions

  1. Blueberry Syrup

  2. Add sugar, 1/4 cup water and lemon peel to a small sauce pan and bring to a boil or sugar dissolves. Remove peel and set sugar water aside to cool.

  3. In another small sauce pan add the blueberries and 2 TBSP water. Bring to a boil, reduce heat and gently simmer for 7 minutes. The blueberries will be soft, and liquid reduced by 2/3.

  4. Cool to room temperature before adding to the blender or food processor.

  5. Place sugar water and blueberries in a small food processor and pulse until as smooth as it can be with blueberry seeds remaining. Refrigerate until ready to use in the Balsamic Gaze dressing.

  6. Blueberry Balsamic Dressing

  7. Whisk all ingredients together and set aside until ready to drizzle over salad.

  8. Salad

  9. Slice goat cheese into rounds and press pine nuts on all sides. You can refrigerate these until ready to bake later in the day.
  10. Pre heat oven to 350
  11. Place goat cheese rounds on baking sheet and cook for 10 minutes. Meanwhile, divide greens between 4 plates, top with goat cheese round and drizzle 2 TBSP dressing on each plate. Serve immediately.

Recipe Notes

*Balsamic vinegar varies in Carb count and sweetness so check your poduct and adjust CHO if need be