Spring Greens Salad w/ Fennel & Avacado

SPRING GREENS SALAD

with FENNEL & AVOCADO

1 tsp Dijon mustard
2 tsp honey
1/4 tsp kosher salt
1-1/2 Tblsp apple cider vinegar
1/4 cup olive oil
1 (9oz) bag spring greens
4 roma tomatoes, chopped
2 carrots, grated
2 medium fennel bulbs, trimmed of feathery stalks and thinly sliced
1 cucumber, peeled and chopped
1 avocado, chopped
2 Tblsp unsalted sunflower seed kernels

• Make the salad dressing: in a small bowl, whisk the mustard, honey, salt and vinegar. Drizzle in the olive oil, whisking to emulsify. Taste and adjust as needed.
• In a large bowl, combing spring greens, tomatoes, carrots, avocado, fennel and cucumber. Lightly toss to combine. Drizzle with some of the dressing, toss and taste, repeating until all ingredients are lightly coated.
• Top with sunflower seed kernels and serve immediately. 

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Chicken Skewers w/ Blackberry Sauce

Another recipes using the wild blackberries!

ROSEMARY CHICKEN SKEWERS W/ BLACKBERRY SAUCE

4 boneless chicken breasts, cut into cubes
2 tablespoons rosemary, chopped
1/4 cup dry white wine
1 teaspoon pepper
2 tablespoons olive oil
1-3/4 cup fresh blackberries
1 tablespoon apple cider vinegar
2 tablespoons red currant jelly
1/4 teaspoon freshly ground nutmeg

• In a medium bowl, mix the chicken with the rosemary, wine, pepper and olive oil. Cover and refrigerate for 1 hour.
• Remove chicken from marinade, reserving the marinade for later. 
• Thread chicken onto the skewers and season generously with salt. 
• Grill on high heat from 4-5 minutes each side. When done, place on platter and cover with foil to allow the chicken to rest.

For the Sauce:

• Place the remaining marinade and berries into a sauce pan and simmer gently until berries are soft.
• Press the berry mixture through a strainer and discard the pulp.
• Return the juice to sauce pan and add vinegar, jelly and nutmeg and bring to a boil. Simmer, uncovered, until reduced to 1/3 cup and has the consistency of syrup.
• Drizzle over chicken and serve.