Every year I look forward to September… Those long walks in the forest collecting a whole basket of wild blackberries. Their flavor and texture is so different to the ones we buy. I love the ritual of returning home, preparing my tea while washing those delicate tiny black fruits and letting them dry.
This purifying autumn blackberry salad nourishes our body and repares summer sun oxidation, helping us to face the new season.
In a pan we heat the oil, add the onion and sauté a few minutes until tender. Add the syrup and reduce over medium heat, until sticky. Turn off the heat and add apple vinegar and tamari. Mix well and set aside.
In a salad bowl mix the watercress, arugula, blackberries and figs. Add the dressing, mix well and decorate with the blackberries and black garlic. Serve immediately.