Blackberry & Goat Cheese Salad with Fig Vinaigrette
This salad is my go-to summer staple. The tangy goat cheese marries so well with the tart blackberries and sweet fig jam vinaigrette. Plus the salty, toasty pistachios giving a crunchy texture is perfection in my book. I love how simple this salad is, yet tastes so elevated.
What you'll need: Serves 4-6
5 oz 50/50 blend, spring mix, or arugula
3-4 oz honey goat cheese, or plain goat cheese
12 oz ripe blackberries, washed
1/4 cup salted pistachios, shelled and roughly chopped
Fig Vinaigrette:
1/3 cup extra virgin olive oil
2 tsp balsamic vinegar
2 Tbsp of fig jam
Pinch of salt
How to make it:
Start by combining all of the vinaigrette ingredients together in a small mason jar. Cover tightly and shake for a good 30 seconds, or until emulsified. Set aside. If you don't have a cover, freehand whisk it, or use a handheld frother.
In a large salad bowl, assemble the salad, blackberries, goat cheese, and pistachios. Feel free to substitute for other nuts, such as almonds or walnuts. You can also slice the blackberries in half if you wish.
Pour over the dressing just before serving; gently toss together. Top with honey goat cheese.
Enjoy!