Mixed Greens Salad with Berries & Honey-Glazed Hazelnuts

Makes 4 Servings (serving size:  2½ cups)

Ingredients (Use organic where possible)

Nuts
1 teaspoon extra-virgin olive oil
1 teaspoon honey
¼ cup chopped hazelnuts, or walnuts

Dressing
⅓ cup blackberries, raspberries and/or blueberries
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon water
1 teaspoon Dijon mustard
1 small clove garlic, crushed and peeled
½ teaspoon honey
⅛ teaspoon Himalayan salt, or to taste
Freshly ground pepper, to taste
2 tablespoons finely chopped shallots

Salad
10 cups mesclun salad greens, (about 8 ounces)
1 cup blackberries
½ cup crumbled feta, or goat cheese (4 ounces)

Directions

1. To prepare nuts: Preheat oven to 350°F. Coat a small baking dish with cooking spray. Combine oil and honey in a small bowl. Add nuts and toss to coat. Transfer to the prepared baking dish and bake, stirring from time to time, until golden, 10 to 14 minutes. Let cool completely.
2. To prepare dressing: Combine berries, oil, vinegar, water, mustard, garlic, honey, salt and pepper in a blender or food processor. Blend until smooth. Transfer to a small bowl and stir in shallots.
3. To prepare salad: Just before serving, place greens in a large bowl. Drizzle the dressing over the greens and toss to coat. Divide the salad among 4 plates. Scatter berries, cheese and the glazed nuts over each salad; serve immediately.

Make Ahead Tip: The dressing will keep, covered, in the refrigerator for up to 2 days. 

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