Recipe and photo courtesy of Kristin Porter (iowagirleats.com)
Black and Blue Spring Salad
VINAIGRETTE
- ½ cup fresh blackberries
- 1 Tbsp sugar
- 2 Tbsp balsamic vinegar
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp honey
- Salt and pepper, to taste
HONEY-ROASTED PECANS
- ½ Tbsp butter, melted
- 1 Tbsp honey
- ½ cup pecans
- Salt, to taste
- 5 oz spring mix lettuce
- 12 oz fresh blackberries
- 3 oz blue cheese, crumbled
Prepare the vinaigrette: Place the blackberries and sugar in a food processor or blender, then blend until berries are crushed. Let sit for a minute, then add remaining vinaigrette ingredients and blend until smooth. Set aside.
Prepare the pecans: Preheat oven to 350 F. Pour melted butter into a bowl, then add honey and pecans; toss to coat. Spread out pecans on a parchment paper-lined baking sheet and bake for 5 to 6 minutes, or until brown and fragrant; watch carefully so they don’t burn. Sprinkle lightly with salt and set aside to cool completely.
Divide the lettuce among 2 to 4 plates. Top with the whole blackberries, blue cheese crumbles and honey-roasted pecans. Dress with berry-balsamic vinaigrette, then serve. Makes 2 to 4 servings.