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1
Preheat the oven to 400 degrees F.
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2
Combine 1/2 cup of the blackberries, the shallots, garlic, honey, mustard, and vinegars in a blender and process on high for 10 seconds.
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3
Stop and scrape down the sides before continuing.
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4
With the machine running, slowly drizzle the oil into the blender until the mixture is slightly thickened and smooth.
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5
Adjust the seasonings with salt and freshly ground black pepper, to taste.
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6
Strain the dressing through a fine-meshed sieve into a clean container.
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7
Set aside until ready to serve, or store in the refrigerator for up to 1 week.
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8
Melt the butter in an ovenproof medium skillet over medium heat.
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9
When the butter is foamy, add the bread and cook until golden and crispy on 1 side, about 2 minutes.
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10
Turn the croutons over and remove from the heat.
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11
Top each piece of bread with half of a mutton button and place in the oven.
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12
Bake until the cheese is melted and lightly browned, about 1 to 2 minutes.
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13
Immediately remove the croutons from the skillet.
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14
Quickly toss the salad greens with the remaining cup of blackberries, the walnuts, and about 1/2 cup of the dressing.
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15
Adjust the seasonings with salt and pepper, if needed.
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16
Arrange salad onto 4 salad plates and top each salad with a cheese crouton.
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17
Drizzle the remaining blackberry dressing around the plate and serve immediately.
