2 T. balsamic vinegar
1 T. blueberry preserves
1 tsp. Dijon mustard
1/8 tsp. salt
1/8 tsp. pepper
2 T. extra-virgin olive oil
2 T. snipped chives
5 ounces (10 cups) baby spinach
12 ounces (approximately 2 cups) blueberries
3/4 C. walnuts, toasted and roughly chopped
1/2 C. crumbled blue cheese

In a small bowl, stir together vinegar, blueberry preserves, mustard, salt and pepper. Slowly whisk in olive oil until well combined. Mix in chives. Set aside. Toss together spinach, blueberries, walnuts and blue cheese. Mix in dressing, or serve it on the side.