1/2 cup Blueberry-Bay Vinegar (recipe follows)
2 tablespoons sugar
1 teaspoon fresh chopped or 1/2 teaspoon dried tarragon leaves
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground fresh black pepper
1/8 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
1/4 cup blueberries
6 cups mesclun (baby greens)
6 ounces goat cheese, cut into 1-ounce rounds
1/2 cup chopped hazelnuts, toasted

1 Reduce the vinegar: In a small saucepan, bring Blueberry-Bay Vinegar and sugar to a boil. Cook until liquid is reduced to 2 tablespoons. Add tarragon and let cool.

2 Make the dressing: Whisk in mustard, salt, pepper, cayenne, and olive oil until completely combined and mixture has slightly thickened. Stir in blueberries. Transfer to a jar, cover, and refrigerate until ready to serve.

3 Prepare the salad: Preheat oven broiler. In a large bowl, toss mesclun with half of dressing and divide among 6 chilled plates. Roll goat-cheese rounds in hazelnuts and place on a baking pan. Heat the cheese under the broiler until warmed- I to 2 minutes. Fan cheese on top of greens, drizzle with more vinaigrette, if desired, and serve immediately.

Nutrition information per serving-protein: 7.4 g; fat: 30 g; carbohydrate: 11 g; fiber: 1.9 g: sodium: 210 mg; cholesterol: 13 mg; calories: 336.

Blueberry Bay Vinegar
MAKES 2-1/4 CUP

4 cups fresh blueberries
2 dried bay leaves
2 cups white-wine vinegar 

Make the vinegar: In a large glass jar, place blueberries and bay leaves and pour in vinegar. Store covered in refrigerator for 2 to 10 days. When vinegar is flavored to your liking, strain through several layers of cheesecloth or a coffee filter. Discard blueberries and bay leaves. Store in refrigerator for up to 2 months.

Nutrition information per tablespoon-protein: .1 g; fat: .1 g; carbohydrate: 3.6 g; fiber: .5 g; sodium: 1.1 mg; cholesterol: 0; calories: 15.