Shelly's Recipe

TRIPLE BERRY SALAD WITH SUGARED ALMONDS

Category: Salad

Almonds:
3 Tablespoons sugar
1/2 cup slivered almonds

Dressing:
3 Tablespoons strawberry jam
1 Tablespoon chopped Italian parsley
2 Tablespoons white balsamic vinegar
1/2 teaspoon sea salt
dash of freshly ground pepper
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil

Salad:
1 pound mixed baby greens
1 large avocado, peeled, pitted and chopped
2 whole green onions, finely chopped
1 1/2 cups blackberries
1 1/2 cups sliced strawberries
1 1/2 cups blueberries
3/4 cup gorgonzola cheese crumbles

Prepare the almonds: In a small skillet, heat the sugar over medium heat until it begins to melt. Add the almonds to the pan and toss rapidly until the sugar coats all of the almonds and the almonds are lightly browned. Pour them out onto a glass dish and separate almonds with a fork. Cool until hardened and break into pieces.

In a small bowl (or a shaker jar), combine all of the dressing ingredients except for the olive oil. Add the olive oil in a slow stream, whisking as you add the oil until the dressing thickens.

In a large bowl, place the greens, avocado, green onions, blackberries, strawberries and blueberries. Toss them with the dressing. Add almonds and gorgonzola crumbles. Toss lightly and serve. Serves 8

Tips:
*Use whatever kinds of berries you'd like, and feel free to switch out the gorgonzola crumbles for goat cheese or feta cheese too.