Roasted Eggplant and Blueberry Salad

This is a beautiful salad and all flavors were put together by combining ingredients that complement the sweetness of eggplant.  You have to use you own ratios with this one, I just winged it and usually go by eyeballing how much of each ingredient I incorporate.  To me, salads especially are like creating a piece of art; there is a main subject, a background, foreground, color, and texture.  Obviously taste combinations are another key factor, just taste, and sometimes more importantly smell!

Roasted Eggplant and Blueberry Salad

1 medium eggplant, roasted, roughly chopped
Fresh blueberries preferably, but frozen would do
Thinly sliced red cabbage
Fresh organic watercress or mixed greens such as Boston bibb, romaine, Tatsoi, or spinach would work well.  (Just watch for anything to bitter or earthy.)
Fresh chopped rosemary
Trader Joe's Blueberry Vanilla Chevre or something similar (Costco occasionally sells goat cheese topped with blueberries)

Gently toss greens and red cabbage on serving plate(s) top with eggplant, blueberries, chopped rosemary, cheese.  Lightly drizzles

Lemon Vinaigrette
1/4 cup fresh lemon juice
¼ cup fresh lemon balm or mint, torn or shredded
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender or bowl. With the machine running or using a whisk, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.