For the Blackberry Vinaigrette
1 C of Blackberries (frozen works best)
¼ C granulated sugar
1/8 C of water
1 T of honey
freshly squeezed juice of ½ lemon
½ C of olive oil
¼ C of apple cider vinegar
Salt & Pepper
For the Salad
7 C of spring greens
1 C of pea shoot micro greens
12-18 pansy flowers
¼ C of honey goat cheese pulled into small chunks
½ C of honey walnuts
1 pint of fresh Oregon blackberries, rinsed
Blackberry Vinaigrette (see above)
Blackberry Vinaigrette Steps
Put the blackberries, water, and sugar into a small saucepan and cook over medium-low heat on a stove-top. Stir occasionally. Cook approximately 10 minutes, or when the blackberries have been cooked down.
Strain the blackberry mixture through a fine-mesh sieve saving the liquid.
Mix 1/4 cup of the blackberry syrup, with the juice of 1/2 lemon, 1/2 cup of olive oil, tablespoon of honey, and 1/4 cup of apple cider vinegar. Shake the mixture well. Add salt and pepper to taste, shaking well in between additions of seasoning.
Salad Assembly Steps
Rinse all greens and dry well. Be careful not to bruise the greens in the rinsing/drying process. I tend to use a salad spinner with a paper towel in it to spin off the water after rinsing.
Toss the spring greens and micro greens together in your serving bowl.
Disperse the honey walnuts, blackberries, and honey goat cheese throughout the salad.
Top with pansy flowers.
You can pre-dress the salad, but Bee prefers to serve the dressing on the side and allow everyone to dress their own portion. The dressing will weigh down the pansy flowers if you pre-dress and some people prefer less dressing while others prefer more.