45 min | 4 | other courses
The Blueberry Vinegar will stay fresh for six months and can be put into bottles for a homemade gift. When heating vinegar or acidic foods it's important to use a non-reactive saucepan such as stainless steel, non-stick, or enamel. Aluminum or cast-iron pans react with acid and can cause a metallic taste.
Place blueberries and vinegar in a non-reactive saucepan. Add sugar and orange zest; bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
Strain blueberry mixture though a mesh sieve, pressing out as much liquid as possible. Pour into glass containers.
Refrigerate for up to 6 months.
Combine blueberry vinegar, oil, salt and pepper in a screw-top jar or medium bowl. Shake or whisk well to blend.
Toss lettuces, blueberries, walnuts, cheese and chives in a large bowl with desired amount of blue-berry dressing
Serve immediately
