You may also like
Categories:
olive oil shallot garlic fresh blackberries white balsamic vinegar balsamic vinegar sugar mint fresh tarragon salt ground black pepper light olive oil mixed greens pistachios Feta cheese avocado
Viewed: 30 - Published at: 2 years agoIngredients
- 1 tablespoon olive oil
- 1 tablespoon minced shallot
- 1 garlic clove, minced
- 1 pint fresh blackberries, plus extra for garnish
- 12 cup white balsamic vinegar
- 2 tablespoons balsamic vinegar
- 12 teaspoon sugar
- 1 tablespoon of fresh mint, chopped
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon salt
- 14 teaspoon fresh ground black pepper
- 12 cup light olive oil
- 6 cups mixed greens, well washed and spun dry
- 14 cup roughly chopped roasted pistachios
- 4 ounces feta cheese, crumbled
- 1 avocado, peeled, seeded and thinly sliced
Method
- In a large skillet, heat the oil over a medium-high heat.
- Add the shallots and garlic and cook, stirring, for 1 minute.
- Add the blackberries and cook, stirring, for 2 minutes.
- Deglaze the pan with the vinegars and cook until reduced by half, about 30 seconds.
- 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.
- Strain through a fine mesh sieve into a clean bowl and refrigerate until completely cool, about 1 hour.
- To Make the Salad:.
- In a large bowl, combine the greens with pistachios and toss with the vinaigrette until lightly coated.
- Season, to taste, with salt and freshly ground black pepper.
- To Plate:.
- 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.
