The steps to do this Salad are very simple as it is a put together job. The importance is all in the taste of the ingredients chosen together, the combination of them. They are the ones which are doing the talking.

I will start with the Blackberries which can be foraged in late Summer and Autumn in most parts of the northern hemisphere. To pick them is a delight that can be enjoyed by the entire family. It is a time to chat and sometimes for laugher. It is a good long walk in the countryside therefore a good bit of fresh air reaching your lungs. I remember when I was a kid picking Blackberries up with my parents and siblings in the county lanes and we had our dachshund with us called Suzy who would eat the lower Blacberries from any bush... She worked out how to not get a sting from a bramble... She was a clever girl.

Suzy

For wild Blackberries it is important to wash them or more accuratly to soak them in water which is easily done. First pour fresh Water into a large bowl which can fit a colander into it. Then pour about 200ml of Apple Cider Vinegar into the bowl. It will get rid of any insects inside the Blackberries. It is not the prettiest part, I must admit but it is necessary. Pick up the Berries one by one from their bath to dry them upon a kitchen towel. Therefore they will then be able to use in the Salad.

Of course the other way is just to buy Blackberries in a supermarket which will be then already prepared and cleaned. You can also find some in Farmers's Market. The Blackberries are to be set aside and used at the last minute for them to be not crushed and to be as decorative as tasty.

For the Arugula Leaves, they are not easy to find, however Rocket Leaves are. It gives a pepperiness to the Salad which is most welcomed with the sweet acidity of the Blackberries. You can lavish the Salad Leaves of the Salad at that point with the Red Wine Vinaigrette.

A Red Wine Vinegar is easy to find on supermarket shelves. So to make the Vinaigrette is fast and easy. It usually only takes 5 minutes. A simple trick is to use an empty and clean jam jar. Then put one part of Red Wine Vinegar to two parts of good Olive Oil. Add a good tablespoon of Dijon Mustard, the multigrain one also called ancient Mustard, along with the seasoning: Salt and Pepper. You can also add a pressed Garlic Clove but this is optional. Place the lid back on and shake the jar up until your Vinaigrette is done and all the components of it are blended together. Pour it upon the Salad Leaves and mix well.

The Blackberries should be dry at that point therefore can be added to the Salad. They are a decorative part as well as a tasty treat so it is better to present this Salad in individual plates rather than in a large Salad bowl for everyone to help themselves. It is all about presentation at that moment in time.

Another crutial ingredient to put on the plate is the Brie. There is a large choice of Bries out there because of its unctuous yet which can be fairly consistant texture. The Brie de Meaux is considered the best. However the other options are readily available on supermarket shelves. I do rate Coeur de Lion Brie Cheese, Castello also does a very good one and so does President. But away from the region of origin of Brie Cheese which is the Seine et Marne, Lorraine does a Brie called Petit Brie Plaisir de Roy which is nice and creamy and then Somerset in the UK does produce a delicious Brie as well.

The Brie is best left at room temperature for at least a couple of hours before being eaten and portioned for the Salad. To balance its creamy texture, then the Salad does need a little crunchiness which can be provided by Walnuts broken into halves or pieces. This add to the Autumnal feel of this lovely Starter. However they could be replaced by Cobnuts or Hazelnuts or Home made Croutons.

The BB Salad is relatively simple to put up together but it deliver the taste of the Autumn to come like Brigitte Bardot's song 'the Madrague'. It is the end of the Summer and Blackberries are here aplenty...