Combine 3 c fresh local spinach, just under ½ c sliced red onion, ¼ c Roasted Hazelnuts and ¼ c local fresh goat cheese. Drizzle with Blackberry Vinaigrette. For Roasted Hazelnuts, toss with brown sugar, dried garlic, touch of cayenne, salt and pepper and a tiny bit olive oil. Roast at 350F about 20 min. They can be stored in a tight container for a week. Blackberry Vinaigrette (makes lots): Simmer just under 1 lb fresh blackberries with ½ c brown sugar until soft. Purée and run through a sieve to remove seeds. Blend while adding 2 c olive oil, ⅓ c honey and ¾ c + 2 Tbsp Balsamic vinegar, to emulsify. Eat this salad immediately while all is crisp.
Lance & Liz Steward, Just Jakes, 45 Craig Street Duncan, 250-746-5622. Fresh hand-crafted brews, local house-made food & environmentally friendly – just ask how!