Spinach and Blackberry Salad

  • Spinach Salad:
  • 4 eggs
  • 8 cups baby spinach
  • 1/2 cup blackberries
  • 1/3 cup crumbled goat cheese
  • 1/4 cup slivered almonds
  • Blackberry Balsamic Vinaigrette:
  • 3 tbsp Filippo Berio Delicato Extra Virgin Olive Oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp blackberry preserves
  • 1 small shallot, minced
  • 1 tsp grainy mustard
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
    • Blackberry Balsamic Vinaigrette: Whisk together olive oil, balsamic vinegar, blackberry preserves, shallot, mustard, salt and pepper. Set aside.
    • Spinach Salad: In pot of simmering water, cook eggs for 12 minutes. Place under cold running water until eggs are cool enough to handle. Peel and slice into 1/4-inch-thick slices; set aside.
    • In large bowl, toss spinach with vinaigrette. Gently stir in blackberries and eggs; divide among four plates. Garnish with goat cheese and slivered almonds.
    Prep Time

    10 min

    Inactive Time

    3 min

    Cook Time

    12 min

    Total Time

    25 min







    Ingredient: Vegetables

    Cooking Method: No Cook

    World Cuisine: French

    Product: Delicato


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