CALIFORNIA CHEF SALAD
WITH BLUEBERRY GINGER VINAIGRETTE
Servings: 4

Salad can be built ahead and refrigerated for up to two hours in advance.
Dressing may be made ahead and will keep up to three days.

1 bag spring greens
4 oz smoked turkey, julienned
4 oz smoked pork loin, julienned
4 oz smoked Swiss or Gouda cheese, julienned
4 oz dill Havarti, julienned
4 oz haricot verts or green beans, blanched
1 bunch green onions, trimmed
1 fresh mango or papaya, peeled, seeded and sliced
1 basket yellow pear drop tomatoes
4 oz dried apricots
8 hard boiled quail eggs
4 oz apple smoked bacon, julienned and rendered
1 basket blueberries
1 cup blueberry ginger vinaigrette (recipe follows)

Divide and center the spring greens equally among four plates.

Arrange the meats and cheeses on top of the greens in a pyramid formation, leaving space between each type of meat and cheese.

Lay the haricots verts, onions and papaya in the open spaces between the meats and cheeses.

Arrange the tomatoes, apricots and eggs around the outer edges of the plate.

Sprinkle the plate with the bacon and blueberries.

Serve with the vinaigrette on the side or napped around the edge of the plate.

BLUEBERRY GINGER VINAIGRETTE
Makes 1 1/2 cups

1 oz ginger, minced
1 oz shallots, minced
4 oz blueberry vinegar (with berries)
1/2 cup fresh blueberries
1 oz sugar
salt and Tabasco to taste
1 1/4 cups salad oil

Add all ingredients to blender, except salad oil. Puree. Slowly add oil while continuing to puree. Adjust seasonings. Cover and refrigerate. Will keep up to 3 days.