For the Blackberry Vinaigrette
1 Cup fresh or frozen Blackberries
1/3 Cup olive oil
1/4 Cup apple cider vinegar
1 pinch kosher salt
1/2 teaspoon fresh ground pepper
1 Tablespoon fresh marjoram leaves
For the Salad
3 C broth
1 1/2 C wild rice
4 C chopped kale (I prefer lacinato)
4 carrots, shaved into ribbons
2 C asparagus (1″ segments), uncooked
3/4 C crumbled ricotta salata
1 C micro greens
1/2 C pepitas
To prepare the vinaigrette, combine the blackberries, olive oil, vinegar, salt, pepper, and marjoram in a vessel big enough to use an immersion blender in. (Alternatively, use a normal blender). Blend until smooth. Taste and adjust as needed (if you want more tang, add more vinegar, etc.). Set aside.
Cook the wild rice in the broth until fully cooked and soft. While the rice is cooking, prepare the remaining vegetables.
To cook the asparagus, add them to a hot, non-stick pan without oil. Cook on medium-high heat, stirring frequently, until bright green with a few dark charred spots.
To assemble the salad, toss all of the remaining ingredients together, along with as much blackberry vinaigrette as you’d like (coat it all!).