Blackberry and Blueberry Kale Salad with Aged Havarti
I love the hint of Chardonnay in the berry wine dressing that swirls through each bite of this Blackberry and Blueberry Kale Salad with Aged Havarti – it’s a salad filled with bold flavors that still plays nicely with anything that comes off the grill, making it a great summer side dish.
In the jar of a blender, place 3 oz of the blackberries and 3 oz of the blueberries along with the chardonnay, red wine vinegar, honey, salt and ⅓ cup olive oil, and blend until it becomes emulsified, this will take under a minute. Pass the dressing through a sieve to remove the seeds and set aside. You could make the dressing a day in advance, if you wish, keeping it in an airtight container in the refrigerator. It should keep at least 3-5 days.
Heat remaining tablespoon olive oil in a small pan over medium-heat. Add the sliced shallots and cook until browned, about 3-5 minutes.
Assemble the salad by tossing the greens in a large bowl with about ⅓ cup of dressing. Divide the greens between four bowls. Top with the shallots, remaining blackberries and blueberries, caramelized walnuts, and Aged Havarti cheese. Season to taste with salt and freshly ground black pepper. Drizzle a little more dressing on top and serve with additional dressing on the side.
Make it ahead: Prepare the dressing up to 3-5 days in advance and store it in an airtight container in the refrigerator.