Green Salad with Blackberry Vinaigrette

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:08 PM PST

Story Updated: Mar 31, 2008 at 12:08 PM PST

Ingredients

Green Salad with Blackberry Vinaigrette - 5/2/2003

2 cups hazelnuts 1/2 cup blackberries
1 tsp. Dijon mustard Pinch of cayenne pepper
1/4 tsp. Kosher salt 1 Tbl. honey
2 Tbl. red wine vinegar 3 Tbl. canola or olive oil
8 cups mixed baby greens 2 oz. goat cheese

Directions

Toast hazelnuts in a 350 degree oven for 10 minutes. Rub off skin and chop.

To make vinaigrette, puree 1/4 cup blackberries in a blender or food processor until smooth. Add Dijon mustard, cayenne pepper, salt, honey and red wine vinegar. Drizzle in oil and process until smooth.

Toss greens with dressing. Add crumbles of goat cheese and chopped hazelnuts. Top with remaining 1/4 cup fresh berries. Serves 4.

Recipe from Kathy Casey, Heart of Washington chef. For more recipes, visit heartofwashington.com.

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