Hollywood Salad Bowl

You know it's summer when you've been to the Bowl. The following Salad was my contribution to last nights picnic at the Hollywood Bowl.
Thanks to our Farmers it was a hit!

The evening was tremendous. It was A Beetles Celebration with the Hollywood Bowl Orchestra conducted by Thomas Wilkins (love him!!!) and special guests Patti Austin, Rob Laufer, Bettye LaVette (must add to my IPod), Todd Rundgren, Brian Stokes Mitchell (Wowza!)
Hollywood Salad Bowl with Blackberry Vinaigrette
Yield: 4+ servings
Ingredients
1 tablespoon olive oil - Olive Press
1 tablespoon minced shallots - Gama Farm
1 teaspoon minced garlic - Vang Family Farm

1 Heirloom Tomatoe Brandy - Vang Family Farm
1 pint fresh blackberries, plus extra for garnish - Santiago Farm
1/2 cup white balsamic vinegar - Olive Press
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
1 tablespoon chopped fresh mint - Vang Family
1 tablespoon chopped fresh tarragon - ABC Rhubarb
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup light olive oil
6 cups mixed greens, well washed and spun dry
Mix of Arugula & Amaranth (Chinese Red Spinach) - Vang Family
1/4 Small Red Onion Thinly Sliced - Uristoigi Farm
1/4 cup roughly chopped toasted pistachios - Peanut Dude
4 ounces goat cheese, crumbled
1 avocado, peeled, seeded, and thinly sliced - Gama
1 Lemon Cucumber thinly sliced - Capay Organic
1 Cup of Chilled Chicken Cubed (poached in lemon water) - La Bahn Chicken & Eggs
Directions
In a large skillet, heat the oil over a medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the blackberries and cook, stirring, for 2 minutes. Deglaze the pan with the vinegars and cook until reduced by half, about 30 seconds.
Remove from the heat and transfer to a blender. Add the sugar, mint and tarragon, and process to a smooth paste. Add the salt and pepper. With the machine running, add the light olive oil through the feed tube and process until smooth.
Strain through a fine mesh sieve into a clean bowl and refrigerate until completely cool, about 1 hour.
To make the salads, in a large bowl, combine the greens with the pistachios and toss with the vinaigrette until lightly coated. Season, to taste, with salt and freshly ground black pepper.
To plate, divide the greens among 4 plates and top with the goat cheese & chicken. Arrange sliced red onion, avocado slices decoratively around the edges, and serve. Garnish with extra blackberries.
 
Delish!