Today’s recipe post is brought to you by farmers, pollinators and the letter B.

Here in the Ohio heartland, we’re in the peak of blueberry season! To celebrate the berry bounty, I made a salad featuring these tasty morsels. Because I’m a fan of alliteration, in addition to the blueberries I used barley, blue cheese and basil in this dish (fortunately for me these ingredients taste as good together as the sound of “B” buzzing in my head did). A sweet/tart mix of honey and lemon juice balances out the savory blue cheese.

I think the result is the bee’s knees. If you give it a go, I’d love to hear what you think!

Bee’s Knees Salad

Makes 6, 1/2 cup servings

2 c. cooked barley (allowed to cool)

1 c. blueberries

1/2 c. crumbled blue cheese

1/4 c. fresh basil, thinly sliced

1/4 c. chopped walnuts

1/4 c. lemon juice

4 T. honey

Pinch salt

Whisk together lemon juice, honey and salt. Add remaining ingredients to a large bowl and toss with lemon and honey mixture.