<http://schema.org/recipeInstructions>
" Reduce the vinegar: In a small saucepan, bring Blueberry-Bay Vinegar and sugar to a boil. Cook until liquid is reduced to 2 tablespoons. Add tarragon and let cool. Make the dressing: Whisk in mustard, salt, pepper, cayenne, and olive oil until completely combined and mixture has slightly thickened. Stir in blueberries. Transfer to a jar, cover, and refrigerate until ready to serve. Prepare the salad: Preheat oven broiler. In a large bowl, toss mesclun with half of dressing and divide among 6 chilled plates. Roll goat-cheese rounds in hazelnuts and place on a baking pan. Heat the cheese under the broiler until warmed -- 1 to 2 minutes. Fan cheese on top of greens, drizzle with more vinaigrette, if desired, and serve immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a958/hazelnut-crusted-goat-cheese-salad-blueberry-vinaigrette-3061/>