1/2 cup raspberries
2 Tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
Salt & Pepper
5 cups wild field greens
1 medium fennel bulb, thinly sliced
1 cup dried cranberries
4 to 5 clementines separated into segments
1/2 cup spiced pecans or caramelized walnuts
1/2 cup crumbled goat cheese
Dressing: combine raspberries, balsamic vinegar and olive oil in a blender. Blend until smooth. Season with salt and pepper to taste.
Salad: In a large salad bowl, toss the greens, fennel, cranberries, and clementines . Just before serving, add the spiced nuts and cheese and toss with just enough of the vinaigrette to lightly coat the greens. Serve.
No comments:
Post a Comment