Ideal for spring luncheons, our Blackberry and Basil Salad is served with a zesty vinaigrette made with white balsamic vinegar and orange marmalade.
Blackberry and Basil Salad with Balsamic Vinaigrette
MAKES 6 SERVINGS
Ingredients
- ¼ cup white balsamic vinegar
- 2 tablespoons orange marmalade
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup olive oil
- 1 (6-ounce) package fresh baby spinach
- 2 cups fresh baby arugula
- 1 cup fresh basil leaves
- 1 (4-ounce) log goat cheese, crumbled
- ½ cup chopped toasted pecans
- 2 cups fresh blackberries
Instructions
- In a small bowl, whisk together vinegar, marmalade, lemon juice, mustard, salt, and pepper. Slowly whisk in oil. Cover and refrigerate for up to 1 week.
- Combine spinach, arugula, basil, cheese, pecans, and blackberries. Serve with dressing.
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