1 1/2 cups fresh blackberries, divided
1/3 cup loosely packed fresh basil leaves
1/3 cup balsamic vinegar
1/4 cup honey
3/4 cup olive oil
Salt and pepper to taste
4 boneless skinless chicken breast halves (6 ounces each)
12 ounces (about 14 cups) fresh baby spinach and kale salad mix
4 ounces Sartori Merlot BellaVitano® cheese, crumbled

Prep time: 30 minutes. 4 servings. Place the 1/2 cup blackberries, basil, balsamic vinegar and honey in a food processor. Cover and process until mixture is smooth; slowly stream in olive oil until blended. Season with salt and pepper to taste. Pour 3/4 cup vinaigrette in a sealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for at least 30 minutes. Cover and refrigerate remaining vinaigrette until serving. Grease grill grate. Heat grill to medium. Grill chicken, covered, over medium heat for 5-7 minutes per side or until a thermometer inserted in chicken reads 165°F. Transfer chicken to a cutting board; keep warm. Divide salad mix onto four serving plates. Cut chicken into slices. Top salads with chicken and remaining blackberries. Drizzle with reserved vinaigrette. Sprinkle with Merlot BellaVitano®.