To make the vinegarette: place 1/2 the pint of blueberries in the blender with the balsamic vinegar, olive oil, lemon juice, and garlic.Blend on high until pureed and add salt and pepper to taste. Set aside.
Toss together remaining blueberries, shallot, pistachios, blue cheese, and spinach. Toss in with desired amount of dressing and serve.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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