Blackberry Hazelnut Spring Salad is a simple salad bursting with sweet and juicy blackberries, toasted hazelnuts and tangy goat cheese. All of this on a bed of peppery arugula, spring greens, fresh herbs and drizzled with a creamy champagne vinaigrette. Serve as is or with grilled chicken, shrimp or salmon... really anything.
Keyword arugula, blackberry, goat cheese, salad, spring salad
Prep Time 20mins
Total Time 20mins
Servings 4to 6
Author Laurie McNamara
FOR THE VINAIGRETTE:
1/2teaspoonkosher saltmore or less to taste
1-2pinchesblack pepperfreshly ground
FOR THE SALAD:
2 to 3ouncesbaby arugula
2 to 3ouncesspring mix
fresh mint leavesto taste
torn fresh basil leavesto taste
1/4cuptoasted chopped hazelnuts
1/4cupcrumbled goat cheese
TO PREPARE THE VINAIGRETTE:
In a blender, mini food processor or magic bullet, measure and add the vinegar, olive oil, lemon juice, dijon mustard, kosher salt (more or less to taste) and black pepper.
Process until smooth and creamy. Refrigerate until ready to serve.
TO PREPARE THE SALAD:
Arrange the 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 hazelnuts, goat cheese and blackberries. Drizzle with the vinaigrette top with more ground black pepper if desired.