Marionberry and Blue Cheese Salad
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Marionberries are available Oregon and Washington state in July and August. I love the taste and I try to use them in as many summertime dishes as possible. Here is my version of summer salad.
- Prep time
- 30 mins
- Yield
- 6 servings
Ingredients
- 1/2 cup walnuts, coarsely chopped
- 6 Tablespoons olive oil
- 3 Tablespoons blackberry vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon Dijon mustard
- 1-1/2 teaspoons minced shallots
- 2 cups Marionberries or blackberries
- 6 cups mixed salad greens
- 8 ounces crumbled blue cheese
- 1/4 cup diced yellow pepper
- 1/4 cup diced zucchini
Instructions
- Place the walnuts in a skillet over medium heat. Tossing frequently, toast until lightly browned. Set aside.
- In a bowl, whisk together olive oil, the blackberry vinegar, salt, pepper and Dijon mustard. Stir in the shallots and mash in 6-8 Marionberries or blackberries. Set aside.
- In a large bowl, mix the toasted walnuts, salad greens, remaining Marionberries or blackberries, blue cheese, yellow pepper and zucchini.
- Divide the salad between 6 serving plates and spoon some of the vinaigrette over each plate just before serving.
