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5 min
5 min
10 min
2
Place mixed green in a large salad bowl. Add blackberries and feta.
In a dry skillet, toast walnuts over low heat for about 2 minutes. Add Asian Blackberry balsamic and sauté on medium to medium-high heat, stirring constantly until balsamic coats and glazes walnuts, approximately 2 minutes. Transfer to parchment-covered sheet pan to cool.
Combine Fustini's EVOO and Fustini's 12 Yr White balsamic and drizzle over salad, toss to coat. Garnish with balsamic-glazed walnuts.
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