Recipe and photo courtesy of Kristin Porter (iowagirleats.com)

Black and Blue Spring Salad

---

VINAIGRETTE

• 125 mL (½ cup) fresh blackberries
• 15 mL (1 Tbsp) sugar
• 30 mL (2 Tbsp) balsamic vinegar
• 30 mL (2 Tbsp) extra-virgin olive oil
• 15 mL (1 Tbsp) honey
• Salt and pepper, to taste

HONEY-ROASTED PECANS

• 7 mL (½ Tbsp) butter, melted
• 15 mL (1 Tbsp) honey
• 125 mL (½ cup) pecans
• Salt, to taste

• 145 g (5 oz) spring mix lettuce
• 1340 g (12 oz) fresh blackberries
• 85 g (3 oz) blue cheese, crumbled

---

Prepare the vinaigrette: Place the blackberries and sugar in a food processor or blender, then blend until berries are crushed. Let sit for a minute, then add remaining vinaigrette ingredients and blend until smooth. Set aside.

Prepare the pecans: Preheat oven to 180 C (350 F). Pour melted butter into a bowl, then add honey and pecans; toss to coat. Spread out pecans on a parchment paper–lined baking sheet and bake for 5 to 6 minutes, or until brown and fragrant; watch carefully so they don’t burn. Sprinkle lightly with salt and set aside to cool completely.

Divide the lettuce among plates. Top with the blackberries, blue cheese crumbles and honey-roasted pecans. Dress with berry-balsamic vinaigrette, then serve. Makes 2 to 4 servings.