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Grilled Greens with Warm Blackberries in White Balsamic Dressing
Serves 4
The fusion of sweet, salty, and tart is an explosion of the senses. When prolific blackberries are in season, there is an unlimited collection of dessert recipes. We’ve taken this to a new level by marrying it with a salad and studding it with crumbled feta and toasted pine nuts. Sweet. Savoury. Nutty. Yummy!
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Ingredients
White balsamic dressing
- 1/3 cup (80 mL) extra-virgin olive oil, divided
- 2 Tbsp (30 mL) minced shallots
- 2 Tbsp (30 mL) white balsamic vinegar
- 1 tsp (5 mL) honey or maple syrup
- 1 tsp (5 mL) Dijon mustard
- 1 tsp (5 mL) orange zest
- 1/4 tsp (1 mL) kosher salt
- 1 cup (250 mL) blackberries, divided
- Freshly ground black pepper (optional)
Grilled salad
- 1 bunch Tuscan kale, trimmed, leaves separated (see tip)
- 1 large head radicchio, halved or quartered
- 1/3 cup (80 mL) crumbled feta or goat cheese
- 1/4 cup (60 mL) toasted pine nuts, or chopped, toasted walnuts
- Flaked salt (optional)
Nutrition
Per serving:
- calories 285
- protein 5g
-
fat
25g
- saturated fat 4g
- trans fat 0g
-
carbohydrates
13g
- sugars 5g
- fibre 3g
- sodium 310mg
Directions
01
In medium skillet, heat all but 1 Tbsp (15 mL) oil. Add shallots and sauteu0301 for a couple of minutes until softened. Do not brown. Whisk in vinegar, honey, Dijon, zest, and salt. As soon as it bubbles, stir in half the blackberries and remove from heat. Set aside.
02
Grease barbecue grill and preheat to medium-high. (Alternatively, heat cast iron grill pan over medium heat and brush with oil.) Brush kale leaves and cut sides of radicchio with oil. Place on greased grill and cook just until everything is charred on one side, about 30 seconds.
03
Transfer and divide grilled greens among 4 serving dishes. Drizzle with equal amounts of dressing, crumbled feta, and pine nuts or walnuts. Scatter with remaining fresh blackberries and fresh black pepper. Drizzle with additional splash of olive oil and flaked salt, if you wish.
