Mixed Salad With Blackberry Vinaigrette

• 1 tablespoon olive oil
• 1 tablespoon minced shallot
• 1 garlic clove, minced
• 1 pint fresh blackberries, plus extra for garnish
• 12 cup white balsamic vinegar
• 2 tablespoons balsamic vinegar
• 12 teaspoon sugar
• 1 tablespoon of fresh mint, chopped
• 1 tablespoon fresh tarragon, chopped
• 1 tablespoon salt
• 14 teaspoon fresh ground black pepper
• 12 cup light olive oil
• 6 cups mixed greens, well washed and spun dry
• 14 cup roughly chopped roasted pistachios
• 4 ounces feta cheese, crumbled
• 1 avocado, peeled, seeded and thinly sliced

1. In a large skillet, heat the oil over a medium-high heat.
2. Add the shallots and garlic and cook, stirring, for 1 minute.
3. Add the blackberries and cook, stirring, for 2 minutes.
4. Deglaze the pan with the vinegars and cook until reduced by half, about 30 seconds.
5. Remove from the heat and transfer to a blender.
6. Add the sugar, mint and tarragon, and process to a smooth paste Add salt and pepper.
7. With the machine running, add the light olive oil through the feed tube and process until smooth.
8. Strain through a fine mesh sieve into a clean bowl and refrigerate until completely cool, about 1 hour.
9. To Make the Salad:.
10. In a large bowl, combine the greens with pistachios and toss with the vinaigrette until lightly coated.
11. Season, to taste, with salt and freshly ground black pepper.
12. To Plate:.
13. Divide the tossed greens among 4 plates and top with the feta cheese.
14. Arrange the avocado slices decoratively around the edges and serve.
15. Garnish with extra blackberries.

olive oil, shallot, garlic, fresh blackberries, white balsamic vinegar, balsamic vinegar, sugar, mint, fresh tarragon, salt, ground black pepper, light olive oil, mixed greens, pistachios, feta cheese, avocado

Taken from www.food.com/recipe/mixed-salad-with-blackberry-vinaigrette-286355 (may not work)