Spinach, blackberry, almond salad
A delicious salad of large leaf spinach, the last of autumn blackberries, roasted almonds and parmesan. It really needs to made with crisp fresh spinach.
Serves 4 as a light lunch
Ingredients
200g large leaf spinach
100g blackberries
200ml of mid range balsamic
2 tsp of demerara sugar
60g of whole almonds with skins on
40g parmesan
250ml extra virgen olive oil
sea salt
Recipe
Pour the vinegar into a saucepan and add the sugar, 12 blackberries then put it on a medium heat and reduce it by 2/3.
Wash the spinach and roughly tear the large leaves so they aren’t too big, place into a large salad bowl. Make sure to dry the spinach throughly, otherwise the dressing won’t stay on the spinach.
Now make a dressing with the reduced vinegar add a pinch of salt and whisk the olive oil until it’s all mixed in.
Toasted the whole almonds in a high oven for 4 minutes, set to one side to cool down.
Shave the parmesan using a peeler add to the spinach, the remaining blackberries, toasted almonds, a generous pinch of sea salt.
Drizzle the dressing over the salad, its best to use your clean hands to mix the salad really well.
Check for seasoning and serve.