Cumberland sauce: Combine citrus ingredients, port, jelly and cayenne in small saucepot and simmer until reduced by 1/2 or until thickened enough to coat a spoon.
Salad: 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 1/2” pieces, toss lightly with cheese, walnuts and Wild Blueberries. Drizzle with Cumberland sauce and serve as a salad on a leaf of Boston lettuce.
Nutritional Information per Serving (with sauce)
170 calories, 10g fat, 230mg sodium, 15g carbohydrates, 4g fiber, 4g protein