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|
|8 Cups||Fresh Spinach and Arugula, combined|
|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|
For the Blackberry Herb Vinaigrette
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.
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!