Blackberry Salad
After watching this TED talk a while back, I’ve made an effort to up my veggie intake. While I’ve not reached anywhere near the 9 cups recommended daily, I’ve certainly shifted the balance of my meals to be less meat + starch-centric.
In that vein, this meal definitely racked up my 3 cups of greens for the day, and my bright veggie/fruit quotient is up as well with the blackberries. I harvested a bit of every green in my garden, save the kale, added toasted pecans, and a bit of goat cheese (for those interested, greens in my garden are arugula, escarole, butter lettuce, red lettuce, cress, mizuna, red mustard). Meanwhile, I softened a sliced shallot in lime olive oil, then added half a pint of blackberries to the mix to warm them up. Finished with a splash of black cherry balsamic vinegar, fresh ground pepper, and sea salt, this salad hit the spot. The warmth of the olive oil mixture melted the small amount of goat cheese and made a very creamy dressing.
