Mediterranean Breakfast Salad with Blackberry Honey Vinaigrette

This Mediterranean-inspired breakfast salad layers tender kale with crisp-edged mushrooms, artichoke hearts, creamy avocado, tomatoes, and perfectly cooked eggs. A fresh tarragon vinaigrette sweetened with Blackberry Honey brings the savory bowl together with bright herbs and balanced sweetness.

Makes: 2 servings

Blackberry Honey Tarragon Vinaigrette

• 1/2 cup (105 g) neutral oil
• 1 teaspoon Dijon mustard
• 2 teaspoons Weeks Honey Farm Blackberry Honey
• 1/4 cup fresh tarragon leaves, tough stems removed and roughly chopped
• 2 tablespoons fresh dill, roughly chopped
• 1 1/2 tablespoons fresh lemon juice
• 1 garlic clove
• Kosher salt, to taste
• Ground black pepper, to taste

Breakfast Salad Ingredients

• 1 tablespoon plus 2 teaspoons vegetable oil, divided
• 2 portobello mushrooms, stemmed and diced
• 6 artichoke hearts, quartered
• Kosher salt, to taste
• Ground black pepper, to taste
• 2 large eggs
• 1 bunch lacinato, dinosaur, or Tuscan kale, thinly sliced
• 1 avocado, pitted and sliced
• 12 cherry tomatoes, halved
• 1 tablespoon toasted sunflower seeds, optional

How to Make the Salad

1. Blend the vinaigrette. Add the oil, Dijon mustard, Blackberry Honey, tarragon, dill, lemon juice, and garlic to a blender. Blend until smooth, then season with salt and pepper. Set aside.
2. Cook the mushrooms. Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the mushrooms, season lightly, and cook for 3 to 4 minutes per side, until browned and lightly crisp. Transfer to a plate.
3. Cook the artichokes. Add the remaining 2 teaspoons oil to the skillet. Season the artichoke hearts and cook for 2 to 3 minutes per side. Set aside.
4. Boil the eggs. Bring a small pot of water to a boil. Carefully add the eggs and cook for 7 minutes for soft-boiled yolks or 10 minutes for hard-boiled. Transfer immediately to ice water, then peel and halve.
5. Dress the kale. Toss the sliced kale with enough vinaigrette to coat. Divide between two bowls.
6. Finish and serve. Top each bowl with mushrooms, artichokes, avocado, tomatoes, and two egg halves. Add sunflower seeds and an extra light drizzle of vinaigrette, if desired.

Tips and Easy Swaps

• Massage the dressed kale for a minute to soften its texture.
• Pepitas make an easy substitute for sunflower seeds.
• Prepare the vinaigrette ahead and refrigerate it in a covered container. Stir or shake before serving.
• For a stronger savory note, add a few drops of fish sauce to the dressing.

Why Blackberry Honey Works

Blackberry Honey has a rich floral character that balances the lemon, Dijon, garlic, and fresh herbs in this vinaigrette without making the salad overly sweet.

Shop South Georgia Raw Blackberry Honey

Recipe courtesy of chef Jenny Dorsey, created for the National Honey Board.