A heavenly summer salad of cool crisp greens, sweet strawberries and raspberries, crunchy pecans, and a little goat cheese and Parmesan drizzled with a strawberry Balsamic vinaigrette. Inspired by the house salad at a local restaurant we enjoy!
Strawberry Balsamic Vinaigrette
1/2cupextra virgin olive oil
2teaspoonsfinely chopped shallot
2 pinchesground black pepper
1-2teaspoonswater if needed to thin vinaigrette
1largehead of red lettuce
1 small containerfresh raspberries
3 ounceswhole pecans glazed or raw
3-4tablespoonsgrated Parmesan cheese
Start by making the vinaigrette. Place all ingredient in a blender and blend until smooth. Add water if needed to thin to desired consistency. The recipe makes extra dressing.
Wash salad greens and dry in a salad spinner or on layers of paper towels. Wash strawberries and dry, then quarter. Wash raspberries if you choose. Sometimes I don't as they are so fragile. Peel the kiwi with a vegetable peeler, then chop into small pieces. Crumble goat cheese
To assemble salad, divide greens, berries, kiwi and goat cheese between four plates. Add pecans. Drizzle each salad with 1-2 tablespoons of vinaigrette and sprinkle with Parmesan.
To save time: purchase a container of already cleaned salad greens such as mesclun mix or spring mix. The vinaigrette makes extra dressing. It will keep in the refrigerator for 5 days. Prep ahead: Wash salad greens and any produce as soon as you get home from the store with Eat Cleaner produce wash. Store in an air tight container and the greens will last for days, ready for your salad when you are.
Recipe from Chef Sally Cameron of AFoodCentricLife.com