Blackberry Goat Cheese Salad

Salads are something that some people consider to be rabbit food.  I happen to be born in the year of the rabbit in regards to the Chinese zodiac.  So I find it extremely fitting that I happen to love salad.  It's one of those foods where I give myself the permission to eat as much of it as I want.  But sometimes salad can get pretty boring.  Despite buying various salad dressing or even if I make my own dressing from scratch, sometimes salad can lack creativity and feel ho-hum.

So when something new and exciting comes along I get really pumped about it and want to share with others around me and even up on this blog!  So this is why after over two years of blogging, I'll finally be adding a salad recipe because this one is definitely noteworthy!! 

This salad is really tasty and perfect for an appetizer to a more elegant meal.  It has a a few key components which really set it aside from your typical salads.  First off, there's the fresh blackberry dressing that is sweet yet tangy.  In addition, the goat cheese really brings a pop of flavour and the spiced pecans give a the salad a nice sweet crunch.  Overall, a salad win!

Blackberry Goat Cheese Salad

Yield: about 4-6 servings

Ingredients

For the dressing:

6 oz. fresh blackberries, rinsed

3 tablespoons red wine vinegar

1 1/2 tablespoon honey

1/4 cup olive oil

Salt and pepper, to taste

For the spiced nuts:

1 tablespoon butter

1 tablespoon brown sugar

1/4 teaspoon ground cinnamon

Dash of ground ginger

Dash of cayenne pepper

Salt and pepper, to taste

3/4 cup chopped nuts (walnuts or pecans)

To assemble:

Mixed salad greens

2 oz. goat cheese (I used fig)

About 6 oz. fresh blackberries
1/2 pear, peeled and diced

About 4 oz. grape tomatoes

Thinly sliced red onion

To make the dressing, place the berries in a food processor or blender and puree until smooth.  Pour the mixture through a fine mesh sieve, pressing out as much fruit puree as possible while removing the seeds.  In a liquid measuring cup or jar, combine the blackberry puree with the vinegar, honey, and olive oil.  Whisk vigorously until the mixture is well blended and smooth.  Season with salt and pepper to taste.  Chill until ready to use.

To make the spiced nuts, melt the butter in a medium skillet over medium heat.  Stir in the brown sugar, cinnamon, ginger, cayenne, and salt and pepper to taste.  Allow the mixture to heat for about 1 minute, about 5 minutes.  Remove from the heat and let cool.

To serve, plate portions of salad greens on salad plates.  Top with crumbled goat cheese, fresh blackberries, pear, red onion, tomatoes, and the spiced nuts as desired.  Drizzle lightly with the blackberry vinaigrette.  Serve immediately.

Source: slightly adapted from Annie's Eat