For the Salad
2 Big handfuls salad greens
1 Nectarine, stone removed and fruit cut into thin slivers
2-3 Tbsp Blackberries
1/4 C Basil leaves
2 Tbsp Hazelnuts, toasted and skinned (for a completely raw salad just skip toasting step)
Blackberry Dressing, a few tablespoons
For the Blackberry Dressing
1/3 C Blackberries, fresh or frozen and defrosted
2 Tbsp Extra-virgin olive oil
1 1/2 Tbsp Balsamic vinegar
1/2 Tbsp Agave nectar (optional - probably not necessary if you’re using sweeter berries like strawberries)
1 Tbsp Water
- Prepare the dressing first. Whiz listed ingredients up in a blender, pour into a jar or bowl and refrigerate while you prepare the salad.
- To toast hazelnuts, lay on a baking try and place in a hot (350F/180C) oven for 5-10 minutes, until skins are blistered. Watch closely so they don’t burn. Tip onto a kitchen towel, wrap them up and rub vigorously to remove loose skins. Don’t worry if they don’t come off completely.
- Place a handful of salad greens on individual plates or in a large bowl, add a layer of nectarine slices and whole berries, scatter over the basil and toasted nuts and finish with a generous drizzle of the dressing.