Mixed Salad With Blackberry Vinaigrette

Certainly not a boring salad, as you can tell when you look over the list of ingredients.

• Ready In: 25 mins
• Serves: 4

Ingredients

• Vinaigrette

• 1  tablespoon olive oil
• 1  tablespoon  minced shallot
• 1  garlic clove, minced
• 1  pint fresh blackberries, plus extra for garnish
• 1⁄2 cup  white balsamic vinegar
• 2  tablespoons  balsamic vinegar
• 1⁄2 teaspoon sugar
• 1  tablespoon of fresh mint, chopped
• 1  tablespoon fresh tarragon, chopped
• 1  tablespoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄2 cup light olive oil

• For the Salad

• 6  cups  mixed greens, well washed and spun dry
• 1⁄4 cup  roughly chopped roasted pistachios
• 4  ounces feta cheese, crumbled
• 1  avocado, peeled, seeded and thinly sliced

Directions

1. In a large skillet, heat the oil over a medium-high heat.
2. Add the shallots and garlic and cook, stirring, for 1 minute.
3. Add the blackberries and cook, stirring, for 2 minutes. Deglaze the pan with the vinegars and cook until reduced by half, about 30 seconds.
4. Remove from the heat and transfer to a blender. Add the sugar, mint and tarragon, and process to a smooth paste Add salt and pepper. With the machine running, add the light olive oil through the feed tube and process until smooth.
5. Strain through a fine mesh sieve into a clean bowl and refrigerate until completely cool, about 1 hour.
6. To Make the Salad:.
7. In a large bowl, combine the greens with pistachios and toss with the vinaigrette until lightly coated.
8. Season, to taste, with salt and freshly ground black pepper.
9. To Plate:.
10. Divide the tossed greens among 4 plates and top with the feta cheese. Arrange the avocado slices decoratively around the edges and serve. Garnish with extra blackberries.