Enjoy the delicious flavor, intense color and nutrition of fresh blackberries in this beautiful salad for 2.
½ cup fresh blackberries
2 tsp.coarsely chopped shallots
2 T. extra virgin olive oil
4 tsp. fresh lemon juice
2 tsp. agave nectar
2 tsp balsamic vinegar
½ tsp Dijon-style mustard
Salt and freshly ground pepper, to taste
4 cups lightly packed mesclun salad mix
¼ cup goat/sheep milk feta cheese, crumbled
3 T. chopped walnuts (roast at 350 for 5-8 minutes for intense flavor)
6-8 whole blackberries for garnish
Place all the dressing ingredients in a blender and whirl until dressing is creamy and smooth.
Season to taste with salt and pepper.
Let the dressing stand in refrigerator for up to 24 hours before using for best flavor. Makes ½ cup dressing
Divide greens between 2 salad plates. Sprinkle feta equally between the two plates. Drizzle with 2 T of blackberry vinaigrette. Sprinkle with walnuts and garnish with fresh blackberries.
Reserve remaining dressing for another use. Keeps well for up to 3 days in the refrigerator.
From the AICR newsletter 2/2014