Mary'S Grapefruit And Blueberry Salad, Updated

• Blueberry Syrup
• 4 cups fresh or frozen blueberries
• 2 cups water
• 1 cup wildflower or clover honey
• 1 2" piece of lemon peel
• Grapefruit Salad
• 1 cup sliced almonds
• 2 Ruby Red Grapefruit, supremed
• 2 avocado, sliced
• 1 pint blueberries
• 1 head boston lettuce
• 1/2 cup blueberry honey syrup
• Maldon salt

1. In a large heavy pot, add the blueberries and crush them with a potato masher.
2. Add water, honey and lemon peel and bring the mixture up to a boil. Turn the heat down to a simmer, then simmer and stir continuously for 5 minutes.
3. Strain the mixture through a cheesecloth lined sieve, pushing on the solids. You should have about 24 oz. of light syrup. Refrigerate - it will keep a week or two.
4. In a large dry skillet, toast the almonds until fragrant. Set aside.
5. Add grapefruit supremes, avocado, blueberries and jalapenos to a small bowl. Toss gently.
6. Separate the leaves of the lettuce and reassemble them on two chilled salad plates.
7. Divide the salad between the two plates and then dress with the blueberry syrup
8. Sprinkle the toasted almonds over the top of each salad, then a big pinch of salt, and serve with warm tortillas and soft salty butter or a fresh cheese, like quark.

syrup, blueberries, water, wildflower, salad, almonds, red grapefruit, avocado, blueberries, boston lettuce, honey syrup, salt

Taken from food52.com/recipes/15711-mary-s-grapefruit-and-blueberry-salad-updated (may not work)