Blackberries, Goat Cheese and Honey-Roasted Pecans Salad

Salad

• 8-12 cups salad greens of your choice (ex.: spinach or mixed spring greens)
• 3 oz. goat cheese
• 6 oz. fresh blackberries
• 1/4 cup of a red onion, thinly sliced

Pecans

• 3/4 cup pecans halves, unroasted
• 2 tbsp. of blueberry honey

Vinaigrette

• 6 oz. fresh blackberries
• 3 tbsp. red wine vinegar
• 1 1/2 tbsp. honey
• 1/4 cup olive oil
• Salt and pepper to taste

Rôtir les pacanes

1. Preheat oven to 350°F.
2. Place pecans in a medium mixing bowl and pour warmed honey over pecans.
3. Toss to coat pecans well.
4. Pour pecans out onto prepared baking sheet, separating pecans with a fork until they are in a single layer.
5. Place in oven and bake for 6 minutes.

Préparer la vinaigrette

6. Place all ingredients in a blender. Blend until smooth.
7. Pour the mixture through a mesh sieve, pressing down to squeeze out all the juice.

L'assemblage

8. Place a good handful of greens on each plate.
9. Top with blackberries, onions, crumbled goat cheese, and pecans.
10. Drizzle vinaigrette on each plate.