CHEF JEFF — ONE BYTE AT A TIME: Blueberries, Feta and Mint Salad

This tempting recipe, from Mindy Fox, noted food writer and editor of La Cucina Italiana magazine, is creative, clever and easy to follow.

Blueberries, Feta and Mint Salad

3 cups blueberries

1 cup mint leaves, large leaves torn

5 ounces feta, crumbled

4 tablespoons extra-virgin olive oil

Flaky coarse sea salt

1 teaspoon black peppercorns, crushed

Divide the blueberries among small shallow serving bowls. Sprinkle with mint and feta. Drizzle oil over each serving. Crush several generous pinches of salt over the salads, and sprinkle with pepper.

Yield:Serves 4.

Note: This unusual salad works well as a starter, side dish or condiment for lamb chops.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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