12835 Preston Road #302, Dallas Texas 75230 972-789-9610
Hours M-F 11:00am-6:00pm Sat 10:00am-5:00pm Closed Sun
Ingredients:
For Honeyed Almonds
| 1 Cup | Almonds, sliced (or Walnuts) |
| 2 tsp | Infused Herbs de Provence Olive Oil |
| 1 TBSP | Honey (can sub. Maple Syrup) |
| 1/2 tsp | Sea Salt |
For Salad
| 8 Cups | Fresh Spinach and Arugula, combined |
| 1 Cup | Blackberries |
| 1/2 Cup | Feta Cheese, crumbled |
| 1 Medium | Red Onion, thinly sliced |
For the Blueberry Herb Vinaigrette
| 1/2 Cup | Infused Herbs de Provence Olive Oil |
| 1/4 Cup | Black Cherry Dark Balsamic Vinegar |
| 1 tsp | Dijon Mustard |
Directions:
For the Blackberry Herb Vinaigrette
Whisk together Infused Herbs de Provence Olive Oil, lack Cherry Dark Balsamic Vinegar, and Dijon mustard, and set aside
For the Honeyed Almonds
Preheat oven to 400. Infused Herbs de Provence 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 (and toss if in a large bowl), and scatter almonds over the top. Serve immediately.
This salad is also wonderful with a sliced grilled chicken breast served over top!
