Summer Salad with Lemon Blackberry Balsamic Vinaigrette
This Discover Cooking with California Olive Oil Recipe Contest submission comes from Karen MacLaurin of We Olive Paso Robles. Karen says:
“This is a quick easy salad. You can substitute feta cheese for the Gorgonzola and toasted pecans or sesame seeds for the almonds. I have also substituted sliced peaches or nectarines for the blueberries. In Winter, when lovely fresh fruit may be harder to come by, I substitute dried cranberries. Whatever salad I make, I always use this We Olive vinaigrette.”
6 cups (or 4 good handfuls) of mesclun or spring mix salad
3 tbsp Gorgonzola or blue cheese crumbles
20 grape tomatoes sliced in half
1 cup fresh blueberries or raspberries
1/4 cup toasted sliced almonds
4 tbsp We Olive Lemon Olive Oil
2 to 3 tbsp We Olive Blackberry Balsamic Vinegar
1 tsp Dijon mustard
- In a dry frying pan over medium heat, toast the almonds on the stove – watching closely that they brown but don’t burn. Set them aside to cool off.
- In a large salad bowl, toss the mesclun or spring salad mix, the gorgonzola or blue cheese crumbles, the sliced grape tomatoes, the blueberries or raspberries and the cooled toasted almonds.
- In a resealable jar, combine the oil, vinegar and Dijon mustard. Close the lid tightly and shake vigorously. Although the usual ratio for vinaigrette is 3 parts oil to 1 part vinegar, a higher ratio of vinegar to oil is recommended for this dressing. Taste test as you add the vinegar to see if you agree! I prefer 3 tbsp. of vinegar to 4 tbsp. of oil.
- When you are ready to eat salad, before, during or after your meal, dress the salad with the vinaigrette.