Black & Blue Spring Salad with Honey-Roasted Pecans and Berry-Balsamic Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 12 oz Blackberries, fresh
  • 1/2 cup Blackberries, fresh
  • 5 oz Mix lettuce, Spring

• Condiments

  • 2 tbsp Balsamic vinegar
  • 2 tbsp Honey

• Baking & Spices

  • 1 Salt
  • 1 Salt and pepper
  • 1 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 3 oz Blue cheese
  • 1/2 tbsp Butter

Found on iowagirleats.com

Description

Ingredients

• 5oz spring mix lettuce
• 12oz fresh blackberries (could use blueberries)
• 3oz blue cheese, crumbled (could use chevre or feta cheese)
• 1/2 cup pecans
• 1/2 Tablespoon butter
• 1 Tablespoon honey
• salt
• 1/2 cup fresh blackberries
• 1 Tablespoon sugar
• 2 Tablespoons balsamic vinegar
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon honey
• salt and pepper

Directions

• For the Honey-Roasted Pecans: Preheat oven to 350 degrees. Melt butter in a bowl then add honey and pecans. Toss to coat then spread out on a silpat or parchment paper-lined baking sheet and bake for 5-6 minutes, or until golden brown and fragrant (watch carefully so they dont burn.) Sprinkle lightly with salt then set aside and let cool completely (can be made ahead of time.) For the Berry-Balsamic Vinaigrette: Add blackberries and sugar to a food processor or blender then process or blend until berries are crushed. Let sit for a minute then add remaining ingredients and process or blend until smooth. Set aside (can be made ahead of time.) Divide lettuce between plates then top with blackberries, blue cheese crumbles, and honey-roasted pecans. Dress with berry-balsamic vinaigrette then serve.