We have really been enjoying our CSA farm baskets these past few weeks. Through the early part of the season, we get tons and tons of fresh greens from the farm. We eat salads through the spring until we nearly turn into bunnies, so it’s a great time for me to make all sorts of fun salad dressings for us to jazz up our daily dose of roughage. Here’s a great one, my own variation of Green Goddess Dressing, based on the famous dressing first made in San Francisco, California, at the Palace Hotel.

Fresh Blackberry Vinaigrette

Here is the salad that we served during our wine-tasting party. It paired beautifully with the La Crema Pinot Noir. Everyone loved the ginger crostini in this salad – and you will not believe how easy it was to make. This would be a perfect salad to serve at a cook-out – the grilled flavors of the sausage and the onion are complimented so beautifully by the balsamic.

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