Blackberry, Walnut, and Goat Cheese Salad
Here’s another tasty summer salad. The sweet-tart blackberries pair beautifully with the tangy goat cheese and walnuts.
Prep Time: 10 minutes
Cook Time: -
Serving Size: 4 sides or 2 large main dishes
Basic Vinaigrette (substitute half or all of the vinegar with freshly squeezed lemon juice, or if the dressing is already made at a tablespoon or two; you can also muddle in some fresh blackberries if you have extra, whisk in some blueberry or blackberry jam if you have some)
6 oz. baby mixed greens
2 tablespoons parsley, torn off stems
2 tablespoons dill, coarsely chopped
½ cup blackberries
¼ cup walnut pieces, lightly toasted
¼ cup soft goat cheese
1 lemon, zest and juice
Freshly ground black pepper, to taste
⅛ teaspoon fine sea salt
Lightly toast the ¼ cup of walnuts, if using, in a skillet over medium-low heat, watching (and smelling carefully), so they do not burn. Remove from skillet and set aside.
Zest the lemon and set the zest aside.
Add the lemon juice to the dressing. Muddle some blackberries into the dressing if you wish and whisk in the blueberry or blackberry jam.
Add about ¼ cup of the dressing to the bottom of a large serving bowl.
Place the baby mixed greens into the bowl on top of the dressing. Add in the parsley and dill. Sprinkle in the walnuts. Sprinkle with the lemon zest. Season with freshly ground black pepper and ⅛ teaspoon fine sea salt. Gently toss with your clean hands to coat all the ingredients with the dressing. Taste for seasoning and add salt if necessary. Top with the blackberries and goat cheese. Serve!