For best results, prepare the vinaigrette the day before serving to give the flavors time to fully develop.
Prep time: 20 minutes
Cook time: n/a
½ cup of extra virgin olive oil
¼ cup of champagne vinegar
1 teaspoon of Dijon mustard
3 tablespoon of honey, preferably local
4-5 large blackberries, rinsed
1 tablespoon of fresh basil, roughly chopped
Sea salt and black pepper, to taste
2 cups of baby spinach
2 cups of baby arugula
2 large ripe peaches, sliced
1 cup of blackberries, washed and patted dry
½ a cup of walnuts, roughly chopped
100 grams of goat cheese, crumbled
Fresh basil sprigs, for garnish
- Add the olive oil, vinegar, Dijon mustard, honey, blackberries, and basil to a food processor container. Season with salt and black pepper, to taste, and process on high until thoroughly emulsified. Taste and add additional honey, salt, and/or black pepper, if desired. Transfer to an airtight container and store in the refrigerator until ready to serve.
- Add the spinach and arugula to a large bowl and toss to combine. Transfer to a serving platter and top with sliced peaches, fresh blackberries, walnuts, and goat cheese.
- Garnish with sprigs of fresh basil and drizzle some of the blackberry-basil vinaigrette on top. Serve immediately with remaining vinaigrette on the side.