1. Peel then chop the garlic.

2. Cut and squeeze the juices from the lemons and oranges.

3. In a blender or food processor, combine the blueberries, honey, dijon mustard, garlic, and lemon/orange juices. Blend until smooth.

4. While the blender is running on a low speed, slowly drizzle in the olive or avocado oil or use a whisk by hand if preferred.

5. Add salt and freshly ground black pepper to your liking. ½ – 1 tsp each. Blend briefly to incorporate.

6. Taste the dressing and adjust sweetness by adding a touch more honey or seasoning if needed.

7. Place the salad mix into the bowl. Chop any greens that are not already bite sized.

8. If using whole raw pecans, cut them into small pieces. The pieces can be as small or large as you’d prefer. Typically one pecan half would equate to roughly 6-10 “pieces”.

9. Toast pecan pieces in the oven at 350 for 4-5 minutes, let them cool for 3-5 minutes before sprinkling on top of the salad.

10. Sprinkle the blackberries and blueberries over top of the salad.

11. Crumble the goat cheese into bite sized pieces and evenly sprinkle on the salad. Serve & Enjoy!

Why You’ll Love This Blackberry Salad Recipe:

• tons of fresh and local ingredients from small Georgia farms and producers

• Naturally gluten-free and vegetarian

• Easy to prepare with a blender or food processor

• A crowd-pleaser for spring and summer gatherings

• Rich in antioxidants and healthy fats