Contributed by
Jesse Henderson
Jesse Henderson is a Manhattan-based chef and the founder of Kitchen Refinery, a private-events studio where food, design, and hospitality meet.
A colorful, nutrient-packed salad with sweet blueberries and a satisfying crunch.
This recipe makes about one cup of dressing, so you’ll have extra that you can use with other meals. Store leftovers in the refrigerator for up to one week.
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