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Monday, April 30, 2012

Blackberry Spinach Salad with Fresh Basil Vinaigrette

3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup walnuts, pine nuts or sunflower seeds (optional)
1/2 cup edible flowers (optional)

In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Serve with fresh basil vinaigrette on the side and for a fancy touch, garnish with edible flowers.

Fresh Basil Vinaigrette

1/2 cup white wine vinegar
1 cup extra virgin olive oil
a few basil leaves
2 cloves garlic
1 tsp white sugar
1 tsp kosher salt

In a blender or food processor combine vinegar, basil, garlic, sugar, and salt. Process until the basil and garlic are minced well. Continue to process while adding oil in a slow steady steam. Process until dressing is emulsified. 

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