Mixed Greens With Blackberries, Feta and Citrus Viniagrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Adapted from . I replaced blueberries with blackberries that were picked earlier in the day. Package deal: sweet, spicy, tart, salty! Ingredients:
1/2 cup fresh blackberries, washed gently and drained |
1 cup watercress or 1 cup arugula, washed and dried |
3 cups baby greens, washed and dried (we used spinach and mixed greens including radicchio for color) |
1 shallot, peeled and sliced into crescents |
2 slices goat milk feta (not crumbled feta) |
1/2 teaspoon dijon mustard |
1/2 lemon, juice of |
1/2 lime, juice of |
1 teaspoon honey, softened (my addition-i used local blackberry honey) |
2 tablespoons extra virgin olive oil (reduced from 1/3 cup) |
cracked black pepper, to taste |
lemon zest |
lime zest |
Directions:
1. Vinaigrette: Whisk the Dijon mustard, citrus juices, and honey in a non-reactive bowl. Whisk in the olive oil.
2. Add cracked black pepper to taste. Vinaigrette is best prepared at least 1 hour in advance.
3. Salad: Toss the greens/watercress together.
4. Divide and plate; top each serving with a slice of feta. Arrange blackberries on the greens and garnish with the zest.
5. Serve citrus vinaigrette on side.
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