A gorgeous summer salad comprised of ripe raspberries and strawberries, tangy goat cheese encrusted with crisp granola, and a silky double berry vinaigrette.
|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)|
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.