Blackberry Salad

This was a delicious salad! I made it to take advantage of the ripe blackberries that were in season. I wish I had taken better notes as I was cooking, but this is what I remember (it was too good not to save at least an approximation here):

• Ready In: 15 mins
• Serves: 8

Ingredients

• 8  cups  spinach leaves
• 3  scallions, sliced
• 1 1⁄2 cups blackberries
• 2  ounces  goat cheese
• 1⁄2 cup pecans, toasted

• Dressing

• 1⁄2 cup blackberry
• 1  teaspoon sugar (to taste)
• 2  tablespoons  good vinegar, try blackberry vinegar
• 1  teaspoon lemon juice
• 1  garlic clove, crushed and chopped
• 1⁄4 teaspoon salt
•  fresh ground pepper
• 1⁄4 cup  god olive oil

Directions

1. Toss the spinach and scallions.
2. Top with pecans that have been toasted in the microwave for a minute or two and the fresh blackberries.
3. For the dressing: Place 1/2 cup blackberries in a small pan over medium heat and bring to a simmer with a little sugar to taste. Remove from the heat and strain out the seeds if desired.
4. Add the vinegar, lemon juice, garlic, salt, and pepper.
5. Slowly whisk in the olive oil to emulsify.
6. Drizzle the dressing over slices of goat cheese arranged on a plate. Serve the cheese and extra dressing along side the salad.