We Just Had To Do It

Blackberry and Goat Cheese Salad with Blackberry Vinaigrette

Serving Size: 6


  • 2 cups fresh blackberries, divided
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons maple syrup
  • 1/3 cup olive oil
  • Fine sea salt
  • 7 ounces salad greens
  • 3 tablespoons slivered or sliced almonds, toasted
  • 3 ounces goat cheese, cut into small pieces

Cooking Directions

  1. 1. Place 1 cup of the blackberries into a food processor and blend until smooth, approximately 2 minutes. Reserve the remaining berries.
  2. 2. Place a medium sized bowl under a fine sieve. Strain the mixture, pushing the juice through the mesh layer and into the bowl. Add the apple cider vinegar, Dijon mustard and maple syrup to the berry juice and whisk to combine. Slowly add the olive oil, whisking to incorporate. Season to taste with fine sea salt.
  3. 3. Plate the salad greens on a serving dish or large bowl. Drizzle the dressing over the greens, lightly tossing to mix. Sprinkle the remaining berries on top, followed by the almonds and goat cheese. Serve immediately.