Blackberry Salad

[nverland]

Blackberry Salad
Prep Time 25 mins Total Time 25 mins Servings: 6 -8 as a side

Ingredients

Salad
8 cups (5 oz; 145g) spring lettuce mix (8 cups is loosely measured)
1 package (6 oz; 170g) fresh blackberries
2 Anjou pears, thinly sliced
1/3 cup chopped candied pecans (recipe for a full batch below)
1/3 cup crumbled goat or feta cheese

Poppy seed Dressing
1/3 cup (72g) regular (full fat) mayo
2 tablespoons EACH: whole milk, heavy cream, white granulated sugar
1 tablespoon apple cider vinegar
1/2 teaspoon lemon zest
Pinch of sea salt
1/2 tablespoon poppy seeds

Candied Pecans (Note 1)
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1 large egg white
1 teaspoon vanilla extract
1 pound pecan halves


Instructions

Poppy seed Dressing
Combine all of the dressing ingredients, except the poppy seeds, in a blender and process until combined. Taste and adjust any flavors to personal preference. If you'd like a sweeter dressing, add an additional 1-2 teaspoons white sugar. Stir in the poppy seeds. Store in an airtight container in the fridge until ready to serve. (Dressing stays good for 1 week stored in an airtight container in the fridge.)

Candied Pecans
Preheat oven to 250 degrees F. Line a large sheet pan with parchment paper and set aside. In a large bowl, combine the white sugar, cinnamon, and salt. Stir to combine.

In another bowl, whisk the egg whites, vanilla, and water until frothy. Toss the pecans into this mixture and then remove, using a slotted spoon. Put the nuts into the sugar mixture and toss until well coated. Spread coated pecans onto a baking sheet.

Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned. This takes about 45-60 minutes total. Let stand for 30-45 minutes to allow the pecans to fully cool and solidify. Coarsely chop for the salad.

For the Salad
In a large salad bowl, toss together the spring lettuce mix and fresh (washed and completely dried) blackberries. Thinly slice pears. Add to the salad.

Add the chopped candied pecans, goat or feta cheese, and the dressing. (You may not want all of the dressing on the salad, so add to personal preference.) Toss and enjoy!

Recipe Notes
Note 1: Prep/cook time doesn't include the preparation of the candied pecans.

Since it's a bit impractical to make a tiny batch of candied pecans for this salad, I include the directions for making about one pound of them. You can certainly half the recipe or purchase pecans that have already been candied (or sugar roasted) at the store.