Arugula, Watercress, and Goat Cheese Salad with Raspberry Vinaigrette |
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Prep Time: 8 Minutes Cook Time: 0 Minutes |
Ready In: 8 Minutes Servings: 6 |
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Joe Dion of North Charleston, South Carolina, writes: Because I work in a restaurant (I'm a chef at a place called Slightly North of Broad in Charleston), I don't let my cooking at home get too complicated. I'm at the restaurant five days a week and often work on weekends, but whenever I have the chance I enjoy getting together with friends and cooking for them. Fresh raspberries flavor the dressing and give this light salad its sweet tang; the pine nuts add crunch. Ingredients:
1 cup fresh raspberries, divided |
1/2 cup olive oil |
3 tablespoons raspberry vinegar or white wine vinegar |
1 shallot, chopped |
1 teaspoon honey |
1 5-ounce bag mixed baby greens with arugula |
2 cups small watercress sprigs |
1/2 cup pine nuts, toasted |
1 cup crumbled soft fresh goat cheese (about 4 ounces) |
Directions:
1. Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper.
2. Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese. Serve, passing remaining dressing separately.
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