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Red Berry Salad with Granola-Crusted Goat Cheese PRINT
- YIELD: 1 serving
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- PREP TIME: 10 min
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- COOK TIME: 0 min
A gorgeous summer salad comprised of ripe raspberries and strawberries, tangy goat cheese encrusted with crisp granola, and a silky double berry vinaigrette.
Ingredients
| 1 | ounce soft goat cheese |
| 2 | Tbsp granola, clusters broken up |
| 2 | cups mixed salad greens, preferably organic |
| ¼ | cup raspberries, preferably organic |
| 2 | medium strawberries, preferably organic, hulled and chopped |
| 2 | Tbsp Red Berry Vinaigrette |
| +For the vinaigrette+ | |
| 1 | cup fresh raspberries, preferably organic |
| 3 | medium strawberries, preferably organic, hulled & quartered |
| 1 | Tbsp champagne vinegar |
| 1 | tsp coarse ground (country style) Dijon mustard |
| 1½ | Tbsp pure maple syrup, preferably Grade B |
| 2 | T canola (or other neutral-flavored) oil |
| Kosher salt, to taste (about ½ tsp) |
Directions
Divide the goat cheese into small pieces and roll into balls using your palms.
Lay the granola out on a plate. Roll the goat cheese balls in the granola, pressing so that the granola stick and creates a crust. Set aside.
Place the greens on a plate. Top with granola-crusted goat cheese balls, raspberries, and strawberries.
Drizzle the vinaigrette over the top and serve.
For the vinaigrette
Place raspberries and strawberries in a mini food processor or blender. Process/blend until pureed.
Add in the vinegar, mustard, and maple syrup. Process/blend until well-mixed.
With the motor still running, stream in the oil and process/blend until emulsified.
Season to taste with salt.
Store in an air-tight container in the refrigerator for up to 1 week.
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