This salad can be summed up in just a few words . . .
. . . a refreshing, sweet and savory salad. It's perfect for
Spring and Summer.
I served it alongside Roast Chicken Provencal and a fresh French baguette . . . and it was delicious.
It was such an easy meal to prepare . . . with a wonderful play on flavors!
Ingredients for Blackberry dressing
1 1/2 cups fresh (or frozen, thawed) blackberries
2 teaspoons minced shallots
1/4 teaspoon minced garlic
1 tablespoon honey
2 tablespoons blackberry vinegar (or substitute raspberry or regular balsamic vinegar)
2 tablespoons balsamic vinegar
1/2 cup olive oil
Salt and freshly ground black pepper
Combine 1/2 cup of the blackberries, the shallots, garlic, honey, mustard, and vinegars in a blender and process on high for 10 seconds. Stop and scrape down the sides before continuing. With the machine running, slowly drizzle the oil into the blender until the mixture is slightly thickened and smooth. Adjust the seasonings with salt and freshly ground black pepper, to taste. Strain the dressing through a fine-meshed sieve into a clean container. Set aside until ready to serve, or store in the refrigerator for up to 1 week. Makes about 1 cup.
Ingredients for Blackberry Salad
1 lb Baby Spinach Leaves, washed and fully dried
1/2 red onion, very thinly sliced
2 eggs, hard boiled and sliced
6 slices bacon, cooked and crumbled, reserve fat
1/4 cup walnuts, toasted and chopped *optional
1/4 cup fresh raspberries for garnish
1/4 cup fresh blackberries for garnish
In a large bowl, gently toss spinach, onion, and egg together. Keep refrigerated while preparing dressing. In a small saucepan over medium heat, combine reserved bacon fat and Blackberry dressing. Heat through for 10 minutes. Pour hot dressing over spinach mixture. Garnish with walnuts and fresh berries.
For another amazing salad,
be sure and try this one!
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