Blackberry, Feta, and Almond Salad

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!