Spinach Salad with Warm Blackberry Vinaigrette

Beans, tomatoes, onion, berries, and plenty of feta make this the perfect summer lunch.

Ingreadient:

• 1/2 c. blackberries
• 1/4 c. balsamic or red wine vinegar
• 2 Tbsp. olive oil
• 1 tsp. Dijon mustard
• Kosher salt and pepper
• 1 10-oz pkg. baby spinach
• 1 15.5-oz can cannellini beans, rinsed
• 1 c. multicolored cherry tomatoes, halved
• 1/4 small red onion, thinly sliced
• 2 Tbsp. fresh herbs (such as mint, basil, parsley), coarsely chopped
• 1/4 c. crumbled feta cheese

Directions :

1. In a blender, puree 1 cup berries with 1⁄4 cup water until smooth. Strain through a mesh sieve into a small saucepan.
2. Add vinegar and oil; whisk to combine. Whisk in mustard and pinch each salt and pepper, then cook on medium heat, whisking occasionally, until warm.
3. In a large bowl, toss spinach with warm dressing to coat. Add beans, tomatoes, onion, and herbs and toss to combine. Serve topped with feta and remaining berries.