Mixed Greens and Goat Cheese with Raspberry Vinaigrette
Craving something fresh and vibrant? Look no further than this Mixed Greens and Goat Cheese with Raspberry Vinaigrette. With a delightful balance of tangy and creamy flavors, this easy weeknight salad is perfect for any occasion. Serve it tonight for a refreshing meal that dazzles!
Equipment
- Chef's Knife
- Mixing Bowl
- Blender
Ingredients
- 1 cup raspberries
- ⅓ cup olive oil
- 3 tablespoons raspberry vinegar or white vinegar
- 1 medium shallot
- 1 teaspoon honey
- 5 ounces mixed baby greens with arugula
- 2 cups small watercress sprigs
- ⅓ cup toasted pine nuts
- 1 cup crumbled goat cheese
Instructions
- Start by making the dressing. In a blender, combine ½ cup raspberries, olive oil, vinegar, shallot, and honey. Blend until smooth.
- Next, prepare the salad base by adding the mixed greens and watercress in a large bowl.
- Add the remaining ½ cup raspberries to the greens for an extra burst of flavor.
- Sprinkle in the toasted pine nuts for added crunch.
- Drizzle the dressing over the salad and gently toss to coat.
- Divide the salad among plates, making sure each portion has plenty of goat cheese.
- Serve immediately, passing any extra dressing on the side for those who want more.
Notes
- Quality Ingredients: Use fresh, high-quality raspberries and greens for the best flavor.
- Balance of Flavors: Adjust the sweetness of your dressing based on your taste preference.
- Texture Matters: Toasting the pine nuts before adding them brings out their flavor.
- Make-Ahead Options: You can prepare the dressing ahead of time and store it in the fridge.