Blueberry Breakfast Salad

2 lbs mixed, torn salad greens

See recipe below

4 cups fresh blueberries

4 cups fresh orange sections or canned mandarin oranges, drained

2 cups granola

Toss salad greens with 1-1/2 cups of the Blueberry Vinaigrette. Divide the dressed greens among eight large plates. Arrange 1/2 cup orange sections and 1/2 cup blueberries on top of each salad. Sprinkle each salad with 1/4 cup granola.Drizzle remaining dressing on top. Serve immediately.

YIELD: 8 portions of salad

Blueberry Vinaigrette:

In a food processor container, combine 1 cup olive oil, 1 cup frozen blueberries (thawed), 1 tablespoon Dijon mustard, 2 tablespoons brown sugar, 2 teaspoons minced shallot, 3/4 teaspoon kosher salt, 1/2 teaspoon ground white pepper and 1/2 teaspoon paprika.

Process until mixture is smooth. Chill at least 30 minutes to blend flavors.

YIELD: 2 cups of dressing