Recipe by Chef Jacquie
–Ingredients for Raspberry Vinaigrette
1/3 cup raspberry vinegar (The raspberry vinegar I use is called “Huilerie Beaujolaise” available at DiBruno Bros., which is one of our stops on the Italian Market Tour)
2/3 cup extra virgin olive oil
2 tablespoons honey
–Ingredients for Salad
Container/bag of field greens
¼ cup of Raspberry Vinaigrette
Salt and pepper to taste
Fresh crumbled goat cheese (I love Shelbark Farm’s Fresh Goat Cheese)
Fresh raspberries, for garnish
–Directions for the Raspberry Vinaigrette
Place all ingredients in a cruet or sealed container and shake vigorously.
For creamy vinaigrette add 1 tablespoon of Dijon mustard.
–Directions for Salad
In a large bowl add field greens, a pinch of salt and pepper, vinaigrette and toss together until leaves are well coated.
Place a mound of salad in the center of chilled plate.
Crumble goat cheese and garnish with a few raspberries.