The fusion of sweet, salty, and tart is an explosion of the senses. When prolific blackberries are in season, there is an unlimited collection of dessert recipes. We’ve taken this to a new level by marrying it with a salad and studding it with crumbled feta and toasted pine nuts. Sweet. Savoury. Nutty. Yummy!
White balsamic dressing
1/3 cup (80 mL) extra-virgin olive oil, divided
2 Tbsp (30 mL) minced shallots
2 Tbsp (30 mL) white balsamic vinegar
1 tsp (5 mL) honey or maple syrup
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) orange zest
1/4 tsp (1 mL) kosher salt
1 cup (250 mL) blackberries, divided
Freshly ground black pepper (optional)
1 bunch Tuscan kale, trimmed, leaves separated (see tip)
1 large head radicchio, halved or quartered
1/3 cup (80 mL) crumbled feta or goat cheese
1/4 cup (60 mL) toasted pine nuts, or chopped, toasted walnuts
Flaked salt (optional)
In medium skillet, heat all but 1 Tbsp (15 mL) oil. Add shallots and sauté for a couple of minutes until softened. Do not brown. Whisk in vinegar, honey, Dijon, zest, and salt. As soon as it bubbles, stir in half the blackberries and remove from heat. Set aside.
Grease barbecue grill and preheat to medium-high. (Alternatively, heat cast iron grill pan over medium heat and brush with oil.) Brush kale leaves and cut sides of radicchio with oil. Place on greased grill and cook just until everything is charred on one side, about 30 seconds.
Transfer and divide grilled greens among 4 serving dishes. Drizzle with equal amounts of dressing, crumbled feta, and pine nuts or walnuts. Scatter with remaining fresh blackberries and fresh black pepper. Drizzle with additional splash of olive oil and flaked salt, if you wish.
Each serving contains: 285 calories; 5 g protein; 25 g total fat (4 g sat. fat, 0 g trans fat); 13 g total carbohydrates (5 g sugars, 3 g fibre); 310 mg sodium
Source: Berry Berry Beautiful