Caprese Salad With Blueberry Croutons

• 1 1/2 cups blueberries
• 1 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 1/2 cups crushed cornflakes (done gently in a coffee grinder or food processor)
• 2 1/2 tablespoons canola oil
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 large ripe heirloom tomatoes, sliced
• 12 ounces fresh mozzarella, sliced
• 6 basil leaves, cut into thin strips

1. Rinse the blueberries, shaking off excess water but keeping them slightly wet.
2. Dip them in the flour and shake off excess.
3. Using a slotted spoon, dip the berries in the egg and drain.
4. Roll them in the cornflakes, coating them completely.
5. Heat the canola oil in a very large skillet over medium heat.
6. Add the berries and saute until brown and crisp, gently shaking the pan to brown them evenly.
7. While the berries are sauteing, whisk the olive oil and balsamic vinegar together.
8. On a platter, alternate slices of tomato and mozzarella.
9. Drizzle with the vinaigrette.
10. Place hot blueberries around the platter.
11. Garnish with basil leaves and serve immediately.

blueberries, flour, eggs, gently, canola oil, extravirgin olive oil, balsamic vinegar, tomatoes, mozzarella, basil

Taken from cooking.nytimes.com/recipes/11302 (may not work)