Mango Mesclun Salad With Blackberry Vinaigrette

By Christy Rost

Ingredients:

1		bunch green or red leaf lettuce, rinsed and dried
½		pound mesclun or spring mix, rinsed and dried
1		ripe mango, sliced
1		cup fresh blackberries, for garnish
¼		cup extra-virgin olive oil
2		tablespoons raspberry vinegar
2		tablespoons seedless blackberry jelly
		salt and freshly ground black pepper, to taste

Arrange leaf lettuce and mesclun mix on individual salad plates or in a large serving bowl. Garnish with sliced mango and fresh blackberries.

In a small jar, combine oil, vinegar, jelly, and seasonings. Tighten lid on the jar and shake until thoroughly combined. Pour vinaigrette over the salad.

Recipe serves 8 to 10.