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
- In a large heavy pot, add the blueberries and crush them with a potato masher.
- 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.
- 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.
- In a large dry skillet, toast the almonds until fragrant. Set aside.
- Add grapefruit supremes, avocado, blueberries and jalapenos to a small bowl. Toss gently.
- Separate the leaves of the lettuce and reassemble them on two chilled salad plates.
- Divide the salad between the two plates and then dress with the blueberry syrup
- 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)