A gorgeous summer salad comprised of ripe raspberries and strawberries, tangy goat cheese encrusted with crisp granola, and a silky double berry vinaigrette.
ounce soft goat cheese
Tbsp granola, clusters broken up
cups mixed salad greens, preferably organic
cup raspberries, preferably organic
medium strawberries, preferably organic, hulled and chopped
Tbsp Red Berry Vinaigrette
+For the vinaigrette+
cup fresh raspberries, preferably organic
medium strawberries, preferably organic, hulled & quartered
Tbsp champagne vinegar
tsp coarse ground (country style) Dijon mustard
Tbsp pure maple syrup, preferably Grade B
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.