Pink dressing for all!

This is a homegrown recipe I’ve been playing around with – I brought this salad and dressing to a potluck dinner at a friend’s house, where someone else had brought salmon with Seattle’s Tom Douglas’ “Rub with Love”.  I really loved the combination, both in the flavors and the visuals, so I’ve been fine-tuning the recipes for the spice rub (brown sugar, smoked paprika, thyme, and kosher salt) and the vinaigrette (blackberries macerated in champagne vinegar, shallots, dried shallots, dijon mustard, honey, walnut and olive oils, and salt and pepper) until I came up with this.  I’m pretty darn happy with the combo.