1 tablespoon honey (you may substitute maple syrup)
1/2 t. sea salt
For Salad
8 cup combination of fresh spinach and arugula
1 cup blackberries
1/2 cup feta cheese, crumbled
Thinly sliced red onion
For the Blueberry Herb Vinaigrette
1/2 cup Herbs de Provence Infused Olive Oil
1/4 cup Black Cherry Balsamic Vinegar
1 teaspoon Dijon mustard
Directions
For the Blackberry Herb Vinaigrette
Whisk together Herbs de Provence Infused Olive Oil, Black Cherry Balsamic Vinegar, and Dijon mustard, and set aside
For the Honeyed Almonds
Preheat oven to 400. Herbs de Provence Infused Olive Oil and honey in a bowl. Add almonds, and stir to combine. Place on baking sheet and spread out in a single layer. Place in oven for about 10 minutes; stir halfway through cooking. Remove from oven and sprinkle with sea salt. Spread onto parchment paper that has been sprayed with cooking spray and set aside to cool.
To Assemble
Either in a large bowl or on individual serving plates arrange arugula and spinach. Add blackberries, feta cheese, and sliced red onion. Drizzle with vinaigrette (toss if in a large bowl), and scatter almondss over the top. Serve immediately.
This salad is also wonderful with some sliced, grilled chicken breast over the top!
