SCARLET AUTUMN SALAD

Blackberry Vinaigrette

1/2 cup red wine vinegar

1/2 cup blackberry juice (from frozen or fresh berries)

3 garlic cloves, pressed or minced

1 teaspoon salt

1 teaspoon medium-grind black pepper

1/4 cup sugar

1 to 1 1/2 cups canola oil

Note: If using fresh berries process in a food processor, strain the juice, and discard the seeds.

Salad

10 ounces red mesclun salad mix (mixture of baby red leaf, red oak leaf, radicchio, and/or red baby romaine)

12 ounces goat cheese coated in herbes de Provence

1 cup pickled shoestring beets, drained

1 cup pickled red onion, drained

Black cherry rose petals for garnish

For the vinaigrette, in a medium bowl, combine the vinegar, blackberry juice, garlic, salt, pepper, and sugar. Slowly whisk in the canola oil.

For the salad, toss the greens with half of the vinaigrette. Place the salad mixture in the center of each plate and top with a slice of goat cheese. Place the beets and onions around the salad and add additional vinaigrette if needed. Garnish with black cherry rose petals around the edge of the salad.

Makes 8 servings.