2 cups of frozen Wild Blueberries
½ cup walnuts
½ cup Roquefort or blue cheese, crumbled
1 bunch of celery
6 tablespoons of Cumberland Sauce

Preparation
Let Wild Blueberries defrost. Chop walnuts into small pieces and roast them gently in a coated pan without fat. Divide the Roquefort into bits. Clean and wash celery. Cut into 3-inch pieces. Fill celery pieces with combined mixture of Wild Blueberries, walnuts and cheese. Drizzle each filled celery piece with Cumberland Sauce.

Alternatively
Cut pieces of celery into ½-inch pieces, toss lightly with cheese, walnuts and Wild Blueberries. Drizzle with Cumberland port wine sauce and serve as a salad on a leaf of Boston lettuce.

Cumberland Sauce
Juice and zest of ½ orange and ½ lemon
1/3 cup of ruby port
1 teaspoon currant jelly (or other fruit jelly)
Pinch of cayenne
Combine all ingredients and simmer until reduced by ½ or until thickened enough to coat a spoon. Serves 6

Nutritional Information Per Serving (with sauce): 170 calories; 10 g fat; 230 mg sodium; 15 g carbohydrates; 4 g fiber; 4 g protein