In a blender, combine olive oil, apple cider vinegar, fresh blueberries, and a pinch of salt and pepper. Blend until smooth yet slightly textured.

In a large bowl, mix together the spring greens and 1 cup of fresh blueberries. Chop and toast walnuts in a skillet for about 5 minutes.

Crumble softened goat cheese over the salad mixture.

Drizzle the blueberry vinaigrette over the mixed ingredients, and gently toss to combine without bruising the greens.

Serve immediately, garnishing with extra blueberries or crumbled goat cheese as desired.