• Kanning Kathy

Peach Blackberry Salad with Blackberry-Basil Vinaigrette


For best results, prepare the vinaigrette the day before serving to give the flavors time to fully develop.

Prep time: 20 minutes Serves 4


Vinaigrette Ingredients:

½ c. extra virgin olive oil ¼ c. champagne vinegar 1 t. Dijon mustard 3 T. honey, preferably local 4-5 large blackberries, rinsed 1 T. fresh basil, roughly chopped Sea salt and black pepper, to taste


Ingredients:

2 c. baby spinach 2 c. baby arugula 2 large ripe peaches, sliced 1 c. blackberries, washed and patted dry ½ c. walnuts, roughly chopped 4 oz. goat cheese, crumbled Fresh basil sprigs, for garnish


Directions:

  1. Add the olive oil, vinegar, Dijon mustard, honey, blackberries, and basil to a food processor container. Season with salt and black pepper, to taste, and process on high until thoroughly emulsified. Taste and add additional honey, salt, and/or black pepper, if desired. Transfer to an airtight container and store in the refrigerator until ready to serve.

  2. Add the spinach and arugula to a large bowl and toss to combine. Transfer to a serving platter and top with sliced peaches, fresh blackberries, walnuts, and goat cheese.

  3. Garnish with sprigs of fresh basil and drizzle some of the blackberry-basil vinaigrette on top. Serve immediately with remaining vinaigrette on the side. Enjoy!