Spinach Salad with Goat Cheese and Blackberries and its Blackcurrant Dressing

Who said a salad had to be boring? In addition to enjoying seasonal fruits, this recipe will go well with grilled meats, fish and tofu!

Ingredients

Dressing

• 1 tbsp. Olive Pressée blackcurrant infused dark balsamic vinegar;
• 1 tbsp. Dijon mustard;
• 1 tbsp. Olive Pressée extra virgin coconut oil (liquefied);
• 4 tbsp. Olive Pressée canola oil;

Salad 

• 4 cups baby spinach;
• 1/2 cup crumbled goat cheese (not for the vegan version of the recipe)
• 1 cup fresh blackberries

Instructions 

1. Whisk the mustard and balsamic together.
2. Whisk the canola oil and coconut oil together and combine with the mustard and balsamic mixture.
3. On a plate, place a few handfuls of spinach, goat cheese and blackberries. Drizzle with dressing and serve.

Conservation

Store in the fridge for up to 1 week in an airtight container.