Well, when I was out picking all of those blackberries when I was a kid, I never thought about a blackberry salad. My heart was always set on Memma's blackberry cobbler. Well, somethings do change. I would still love to gave blackberry cobbler, but what is that old saying, "Put it to your lips and it goes straight to the hips?" Anyway, this salad is delicious.
1 tablespoon vegetable oil
1 cup pecan halves
2 tsps. kosher salt
9 cups arugula
1 1/2 cups fresh blackberries
1 (4oz) pkg goat cheese, crumbled
3 grilled chicken breasts, sliced
In a mediun skillet, heat oil over medium heat. Add pecans, stirring to coat with oil. Cook, stirring often, until pecans are toasted and fragrant. 4 to 6 minutes should just about do it. Set aside to cool. Divide arugula among six serving plates. Top with blackberries, pecans, goat cheese, tossing gently. Top with chicken breast slices. Drizzle with the vinaigrette.
Blackberry vinaigrette
2 cups fresh blackberries
3 tbs splenda
2 tbs balsamic vinegar (try blackberry if you can find it)
1/4 cup olive oil
1/4 tsp salt
1/4 tsp ground black pepper
In the container of a blender, combine blackberries and sugar. Pulse until liquefied. Add vinegar, pulsing until combined. With blender running, slowly add olive oil. Add salt and pepper.
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