Yesterday, I showed you the blueberries that I got at the local farmer’s market. For Outdoor Wednesday with A Southern Daydreamer, I wanted to show you some more of the farmer’s market.
Hope you are enjoying fresh local produce from your garden or farmers market or your local grocery store!
Today’s Lagniappe: Blackberry Avocado Salad
A great way to use that local produce!
10 to 12 ounces fresh blackberries, washed and drained
1 tablespoon butter
1 cup pecan halves
6 cups torn mixed greens
1 ripe avocado, peeled, pitted and cubed
3 tablespoons crumbled goat cheese
Dressing:
3 tablespoons virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 small garlic clove, finely chopped
1/2 teaspoon Dijon-style mustard
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
Cooking Instructions:
In small skillet, melt butter. Add pecans and saute until lightly browned.
Cool and set aside. In small bowl, whisk together oil, vinegar, honey, garlic, mustard, salt and pepper, and set aside. In salad bowl, combine salad greens, blackberries, pecans, avocado and goat cheese. Pour on dressing and toss.
Serves: 4
Leave a Reply