1 pound jewel-toned lettuce¼ lb. blue cheese, crumbled½ cup fresh blueberriesBlueberry vinaigrette and blueberry chutney (see recipe)Place the salad greens in a large bowl and toss lightly with some of the vinaigrette.Mound salad on serving platter. Top with fresh blueberries and crumbled Blue Cheese.Blueberry chutney1 large Granny Smith apple, chopped½ cup sugar½ cup orange juice1 tablespoon finely grated orange rind1 teaspoon ground ginger4 cups fresh blueberries3 tablespoons balsamic vinegarPlace the apple, sugar, orange juice, orange rind and ground ginger in a medium saucepan and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for about 15 minutes.Stir in the blueberries and vinegar and bring to a boil. Reduce heat to medium, stir occasionally and cook for 40 minutes.

Blueberry vinaigrette¾ cup blueberry chutney (see recipe)¾ cup finely chopped white onion½ cup balsamic vinegar2-3 teaspoons salt1 teaspoon pepper2 cups canola oilStir together the first five ingredients. Gradually whisk in oil until mixed. This vinaigrette is very thick and you don't need much to dress a salad.