20 Min

• 4 oz Mixed Specialty Lettuce
• 2 Carrots
• 1 Peach, thinly sliced
• 1/2 cup Blackberries
• 1/4 cup Balsamic Vinegar
• ½ Tbsp Lemon Juice
• 1 Tbsp Dijon Mustard
• ½ tsp Granulated Sugar
• 1/2 tsp Salt
• A pinch Ground Black Pepper
• 1/2 cup Olive Oil

Using a mandoline or vegetable peeler, slice carrots into thin ribbons. 

Add the blackberries, balsamic vinegar, lemon juice, dijon mustard, and sugar to a small saucepan and place it over low heat. Stirring a bit, cook just to dissolve the sugar and warm the mixture, about 3 minutes.

Remove the pan from the heat and use the back of a fork to macerate the blackberries, keeping them partially intact.

Gradually whisk in the oil and blend until it's completely emulsified. Allow to cool.

Add greens and carrot ribbons to a salad bowl, drizzle with dressing, toss to coat and top with sliced peaches.