It has been a long time since we have seen blackberries at the store. Making this a nice refreshing and customizable salad. You can add many different types of vegetables and even use different types of dressing and this salad would still taste good. The reason for this is that blackberries are not to sweet and are mostly savoury making them easy to eat with many different flavor elements.
4 Cups Baby Spinach
1 Cup Blackberries
½ Cup Small Radishes Sliced
1 Cucumber Cut in half and sliced
4 Tablespoons Feta Cheese Crumbled
¼ Cup Walnuts (Optional)
3 Tablespoons Grape Balsamic Vinegar
1 Teaspoon English Mustard
2 Teaspoons Honey
¼ Cup Olive Oil
¼ Teaspoon Salt
¼ Teaspoon Pepper
⅛ Teaspoon Garlic Powered or Graduals
Mix the balsamic vinegar with the salt pepper and garlic and set aside while making the rest of the dressing so the vinegar can cook the spices.
Whisk together mustard, honey, and oil until well combine.
In a bottle or jar with a lid add the ingredients from step 1 and step 2 into the bottle. Screw the lid on so there are no leaks and shakes until well combine. Place in the refrigerator to cool, for maximum flavour leave over night.
In a large bowl add the spinach leaving one inch of space between the spinach and the rim of the bowl.
Place the cucumber slices around the rim of the bowl wedged slightly under spinach leaves to help hold them up. Place any extra cucumber slices in the bowl.
Evenly distribute the blackberries, radishes, feta, and walnuts (optional) on top of the spinach. Serve with the dressing on top or on the side.