This salad can be summed up in just a few words . . .
. . . a refreshing, sweet and savory salad. It's perfect for
Spring and Summer.
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
1/2 teaspoon Dijon
mustard
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
Preparation
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
Preparation
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.
Serve immediately.
bon appetit!
For another amazing salad,
