Sunday, August 02, 2009

Raspberry, Goat Cheese & Pecan Salad

Farm markets around Bay of Fundy are burgeoning with fresh produce now that summer is at its peek. My Bay of Fundy travels this week took me to the town of Wolfville, Nova Scotia where I stocked up on all kinds of fresh & organic farm items. It was fresh raspberries that drew me there in the first place and whoa, did I get lots of chubby, ripe, local raspberries. Perfect for making this awesome summer salad:

Raspberry, Goat Cheese & Toasted Pecan Salad
1/2 pecans
3 c assorted greens (try young beet greens or arugula!)
4 oz herbed goat cheese
1 c fresh raspberries

Toast pecans in 375 degree oven for 10 min. Let cool. In large salad bowl toss greens with Raspberry Dressing. Divide greens into four servings, top with pecans, crumbed goat cheese and raspberries.

Raspberry Salad Dressing
1 small red onion, diced
1 Tbsp dijon mustard
1/3 c raspberry vinegar
2 Tbsp honey
2 Tbsp orange juice
3/4 c olive oil
Salt & pepper
Whisk all ingredients but oil. Add oil, whisk to cloudy.
Makes about 1 1/2 c dressing
(to morph this into a creamy dressing, add 1/2 to 3/4 c raspberry yogurt)

1 comment:

Jamie said...

Sounds delicious! A nice light dish while summer is still here. Being a vegetarian it is sometimes hard to make salad not boring. This is a great recipe, thank you!