Blackberry and Goat Cheese Salad with Balsamic-Maple Dressing

Baby spinach and arugula with blackberries, crumbled goat cheese and smoked almonds, dressed with an emulsion of aged balsamic, Dijon mustard, maple syrup and olive oil. Nine ingredients, ten minutes, no cooking.

• 1 cup blackberries
• 3 cups baby greens: baby spinach and arugula
• 2 to 3 oz soft goat cheese
• ¼ cup smoked almonds, or pecans or walnuts

For the dressing:

• 2 tablespoons aged balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup, or honey
• 6 tablespoons olive oil
• Salt and pepper

Serves 2 as a main, 4 as a starter.

1. In a medium bowl, whisk the balsamic vinegar, Dijon mustard, maple syrup and a pinch of salt until smooth. Whisk in the olive oil 1 tablespoon at a time, letting each one disappear before the next, until the dressing is thick and glossy. Pepper to taste.
2. Wash the blackberries and pat them dry.
3. Lay the greens on plates. Scatter the blackberries, crumbled goat cheese and nuts on top.
4. Drizzle with as much dressing as you like and serve right away.

Blackberries are sweet and sharp at once; goat cheese is tangy, creamy and salty; smoked almonds bring a roasted, smoky note and a crunch the soft berries and cheese do not have. Whisking breaks the oil into tiny droplets and the mustard keeps them apart, so the dressing stays creamy and coats each leaf in a thin, even layer. The maple syrup sits next to the acid of the balsamic and makes it read as bright rather than sour. Arugula's pepper keeps the whole thing from tasting like dessert.

Mustard can only hold so much oil at a time. A tablespoon at a time gives it the chance to bind, and the dressing stays creamy instead of separating.

Yes, up to a week in a jar in the fridge. Shake it before using; if it has set, let it warm up for 10 minutes.

Raspberries, strawberries or figs. Blueberries are milder and need a little more vinegar.

Feta or blue cheese work; both are saltier, so go lighter on the salt in the dressing.

With a piece of grilled chicken or a soft-boiled egg on top, yes.

I am Marina Staver, a private chef in Miami and South Florida. I cook dinners in people's homes: birthdays, anniversaries, dinner parties, quiet evenings for two on a Wednesday. I plan the menu around what you actually like, shop for it, cook it in your kitchen and leave it clean.

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