An amazing salad. I don’t even have the words to describe it. Simply delicious.

It appeared as an advertisement from Fresh From Florida in the August issue of Garden & Gun magazine.

Susan tore out the recipe from the magazine and said to me “Bruce, you must make this.” I did. And I can’t wait to make it again.

Ingredients

4 cups Florida leafy lettuce or arugula, hand torn (I used arugula.)
2 cups fresh Florida blackberries
1/4 cup Florida radish, rinsed and sliced thin
1 tablespoon Florida honey
8 ounces blue cheese, cut into wedges or crumbled (I substituted Gorgonzola.)
2 tablespoon quality vinegar (Champagne or apple cider) (I substituted Raspberry)
1 tablespoon fresh herbs, chopped fine (parsley, rosemary, thyme)
1 teaspoon fresh garlic, minced
1/4 cup vegetable oil
1 tablespoon stone ground or Dijon mustard
Sea salt and fresh ground pepper to taste 

Preparation

Add 1 cup of blackberries, vinegar, honey, herbs, mustard and garlic to a food processor or blender. Blend the ingredients on low speed or pulse and slowly add the vegetable oil until emulsified. Taste and adjust the seasoning with salt and pepper. Transfer to a food storage container with a lid and keep cold until use. To assemble the salad, add leafy greens to a large serving bowl. Garnish the top of the salad with the remaining 1 cup of blackberries, blue cheese and sliced radish. Lightly dress the salad with the vinaigrette leaving most of the vinaigrette to serve on the side.  

Note: My ingredients were not from Florida, but locally sourced. I served the salad with BBQ Chicken and homemade corn salsa.

Also: The Fresh From Florida website is chock-full of many great recipes. And Garden & Gun is an excellent magazine.