|Blackberry Vinaigrette Ingredients|
|1 3/4 cups||blackberries (can be frozen)|
|2||oranges, zest and juice|
|1 tbsp||dijon mustard|
|2 tbsp||apple cider vinegar|
|1 cup||olive oil|
Makes 20 oz
|3||heads of lettuce (any kind)|
|1/3 cup||pistachios (or other nut of your choice)|
|1/4 cup||fresh berries|
|–||juice of 1 lemon|
Mix all of the blackberry vinaigrette ingredients—except for the olive oil—together in a blender at low speed, slowly raising the speed to medium. Once the ingredients start to combine, slowly pour in the olive oil until it lightens in color and becomes smooth.
For the salad, toast nuts for 7 to 10 minutes in the oven at 350º F. While they are toasting, mandolin the radish and cucumber, thinly slice the carrots at a bias and cut berries in half. Once the nuts have cooled, mix all the ingredients in a large bowl, including the juice of one lemon, and dress to your preference with the blackberry vinaigrette.