Blackberry, Feta, and Almond Salad

Ingredients 

For Honeyed Almonds

1 cup sliced almonds (or walnuts)

2 teaspoon Herbs de Provence Infused Olive Oil

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!