Success!

I needed to post because we had a here-to-fore absolutely unheard of event occur. Are you ready? Ben uttered the words .... "I am a fan of this salad." Now, Ben is not one to praise any fruit or vegetable, and yet, here was unabashed enjoyment of several vegetables and one fruit. Again, normally it is a struggle to get this guy to eat anything that does not fall in the meat/potatoes/beer/cheese category and he complains if I make vegetarian anything. So as a public service to anyone out there in the same predicament, I offer this recipe for your enjoyment. It is a seriously good way to enjoy the summer produce and is all-around awesome.

Blackberry Vinaigrette Goat Cheese Salad

(serves 2 for meal or 4 as salad appetizer)

1 pint blackberries
¼ cup balsamic vinegar
1 T vanilla sugar (or plain white sugar)
Small handful of lettuce leaves (your variety choice), torn into bite size pieces
2 "baby" yellow crookneck squash, sliced into thin coins
¼ cup roasted pine nuts
3 oz of a semi-soft goat cheese
4 oz of grilled chicken, diced (optional)
2 medium size tomatoes, wedged into 8 pieces

Toss the blackberries with sugar and vinegar; let sit while the salad is prepared. Place lettuce in shallow salad dishes, sprinkle with squash coins, and dot with goat cheese. Place tomato wedges around the outer edge of the plate. Sprinkle pine nuts across the top of the salad. Add warm diced chicken. Use a slotted spoon to split the blackberries between the salads leaving a dozen in the bowl. Crush the remaining blackberries with the balsamic vinegar and split the mixture across the salads. Enjoy!