Blueberry Salad with Asiago, Pecans, and Citrus Vinaigrette ~ Inspired by Jennifer Niven’s Exciting Velva Jean Hart Novel AMERICAN BLONDE
For Veteran’s Day, I am sharing a recipe that’s creation came about as I neared the end of reading American Blonde, by Jennifer Niven, number four in her series featuring adventurous Velva Jean Hart. The flying ace Hartsy, as her WWII WASP sisters nicknamed her during their years flying for the elite American Air Force squad of women, ends her spy career and returns to her Appalachian Mountain home in Western North Carolina to find she’s a national hero. Sudden stardom propels her into the fast-paced Hollywood scene as a contract actress and singer for the dominating studio, Metro Goldwyn Mayer. Though her struggle to comply with the strict demands of the studio is cushioned by her off-set life with fellow WASP flyers, tragedy strikes, sending Velva Jean, aka Hollywood starlet Kit Rogers, on a mission to solve a mystery involving her dearest friend. Oddly enough, Velva Jean’s sleuthing leads her to a potentially lethal dose of blueberry salad, which is why I chose to create a perfectly edible one for my American Blonde recipe post.
Blueberry Salad with Asiago, Pecans, and Citrus Vinaigrette
8 c. loosely packed baby spinach leaves, or other baby greens
1 c. pecan halves
1 oz. shaved asiago cheese
1/2 pint of fresh blueberries
Juice of 2 Clementine oranges
Juice of 1/2 a lemon
1 small minced clove of garlic
1 tsp. honey
1/2 c. extra virgin olive oil
1/2 tsp. pink Himalayan salt
Pinch of freshly ground black pepper
To make the dressing, first squeeze the citrus juices.
Combine them with the salt and pepper, honey, and minced garlic.
Whisk in the oil.
Divide the spinach, berries, pecans, and cheese shavings among four dinner plates or salad bowls.
Drizzle on the dressing and serve.