Kim is no ordinary hostess. When you dine with Kim and her husband Henry, you’re in for an evening of fine entertaining. We were treated to just such a meal. And dang it, we didn’t have a camera along. The decor, the tablescape – every detail was considered and lovely, yet casual and non-intimidating.
Not to mention the food. I wish there were images to share. We did save the printed menu card… check it out below the recipe. Yeah, that was dinner!
After the feast, Kim was kind enough to share her amazing Blackberry Salad recipe with me. It’s really special – you’re going to want to make it for someone you’d like to impress. Maybe a date or SO, perhaps a parent or neighbor or co-worker. Maybe you just want a special meal for yourself. You deserve it.
Kim’s Magical Blackberry Salad
1/3 cup pomegranate juice
2 Tbs. red wine vinegar
2 Tbs. olive oil
2 tsp. agave nectar
juice and zest of one lime
salt and pepper, to taste
1 bunch leaf lettuce, chopped
1 cup fresh kale, chopped and masssaged
1 avocado, sliced
2 kiwis, peeled and sliced
1 cup fresh blackberries
2 green onions, chopped
Combine pom juice, red wine vinegar, oilve oil, agave nectar, lime juice, lime zest and salt/pepper in a jar with a lid. Shake well until combined.
Toss the leaf lettuce, kale, avocado, kiwi, blackberries and green onion with the dressing and serve immediately.
Cook’s Note: Kim made this extra special by tossing pom seeds into the salad, but we couldn’t find any. If you got ’em, add ’em. Other optional additions she suggests include apple or pear slices, or make this a main dish salad by adding a protein like chickpeas. We love the dressing so much, we often make a triple batch and use it on our daily lunch salads. It keeps in a fridge for about a week – if it lasts that long!
Kim’s Menu ~