Summer is not my favorite of times. Having said that, experiencing the warmest season of the year in New York for the third time around, I have learned to anticipate the abundance and low price of berries.
Returning from a long walk around the city with a friend, I purchased blackberries, a grapefruit and some fresh spinach. The result was extremely simple, yet bursting with refreshment and flavor. Best of all, the acid from the grapefruit was a great alternative to your standard citrus that you’d mix to make a vinaigrette.
1/2 container of fresh blackberries
1/4 cup spinach
pinch of salt