This recipe is from a pick your own blueberry / blackberry farm in North Texas. I changed some of the amounts so it has a nice rounded taste. It is so refreshing on the hot humid days we have here in Texas in the summer.
Drop blackberries in the bottom of a salad bowl and lightly mash with a fork to release the juices. Scatter in sliced endive. Stir in ripe, chopped avocado. Grate in Pecorino cheese (an aged sheep's milk cheese and a switch from your usual Parmesan). Add the orange zest. Drizzle in a high quality extra virgin olive oil and good balsamic vinegar. Season with sea salt and freshly ground pepper, toss.