Salad: Blackberry Hazelnut Spring

Is it me or are blackberries underrated?

I completely love their sweetness and they pair perfectly with tangy goat cheese and toasted hazelnuts. Enter this handsome simple salad. Not only is it handsome but it’s completely savory. Peppery arugula and a mix of baby spring greens are topped with fresh herbs, crumbled goat cheese, toasted chopped hazelnuts and drizzled with a creamy champagne vinaigrette.

Sometimes the dependable recipes are the simple ones.

To cook this Blackberry Hazelnut Spring Salad Gather:

for the creamy champagne vinaigrette

• champagne vinegar
• olive oil
• fresh lemon juice
• dijon mustard
• kosher salt
• freshly ground black pepper

for the salad

• baby arugula
• spring mix
• mint
• basil
• toasted chopped hazelnuts
• crumbled goat cheese
• blackberries

First things first, make the creamy champagne vinaigrette. Gather 1/4 cup champagne vinegar, 1/4 cup olive oil, juice of 1/2 a lemon, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt (more or less to taste) and some freshly ground black pepper.

Add it all into a mini food processor, blender or magic bullet.

Process until combined and creamy.

Taste and adjust seasoning by adding more salt and pepper. Refrigerate until ready to serve.

To build the salad, start by arranging 2 to 3 ounces each baby arugula and mixed spring greens on a large platter or serving bowl. Top with fresh torn basil and mint leaves. Measure the herbs using your heart – it’s up to you!

Top with 1/4 cup chopped toasted hazelnuts, 1/4 cup crumbled goat cheese and 8 ounces rinsed blackberries.

Lastly drizzle with the creamy champagne vinaigrette and season with more black pepper if desired.

So pretty, simple and impressive.

Serve as a vegetarian main or serve with grilled chicken or shrimp, however I think salmon would be memorable (and stunning) as well.

Enjoy! And if you give this method a try, let me know! Snap a photo and tag me on twitter or instagram!