Makes 2 servings.
1/2 cup fresh or frozen blackberries (defrost if frozen)
2 teaspoons coarsely chopped shallots
2 tablespoons extra-virgin olive oil
4 teaspoons fresh lemon juice
2 teaspoons agave syrup
2 teaspoons balsamic vinegar
1/2 teaspoon Dijon-style mustard
Salt and freshly ground pepper, to taste
4 cups lightly packed mesclun salad mix
2 slices (3/4-inch) reduced-fat fresh goat cheese or 3 tablespoons chopped walnuts
6 to 8 whole blackberries, for garnish
- Place all dressing ingredients in bullet-style blender or mini food processor, and whirl until dressing is creamy and smooth. Season to taste with salt and pepper.
- Let dressing stand in refrigerator for up to 24 hours before using. Makes 1/2 cup dressing.
- Divide greens between 2 salad plates. If using cheese, set a slice in center on top of greens and drizzle 2 tablespoons of blackberry vinaigrette over salad before serving. Or drizzle on dressing and sprinkle walnuts on top.
- Garnish with 3 or 4 whole blackberries. Reserve remaining dressing for another use. It keeps covered in refrigerator for 3 days.
Serving size: 1/2 of recipe. Amount per serving (with goat cheese): 150 calories, 11g total fat (4g saturated fat), 9g carbohydrates, 4g protein, 3g dietary fiber, 99mg sodium.