This salad is great for any time of year!
1/4 red onion
1/4-1/3 cup chèvre
1/2 cup raw almonds
1 cup fresh blackberries or raspberries
Start by roasting almonds in a large cast iron skillet. Almonds should be roasted very slowly and rotated often. After roasting, let cool before adding to salad. Meanwhile, assemble spring greens in serving bowls or plates. Sliver the red onion very finely and decorate on top of spring greens. Crumble the chèvre directly onto the spring greens. Decorate salad with berries and roasted almonds.
Serve with your favourite vinaigrette or make your own by adding equal parts
salt and pepper to taste
Put the ingredients into a blender and mix
Dr. Jeda Boughton is a Doctor of Traditional Chinese Medicine and Registered Acupuncturist in Vancouver. She is also a Registered Herbologist and the founder of BodaHealth.