- 10
4/5
(1 Votes)
Ingredients
- 1 cup raspberries
- 1/3 cup balsamic vinegar
- 2/3 cup extra virgin olive oil
- 10 cups mesclun greens
- 2 medium fennel bulbs, thinly sliced
- 2 cups dried cranberries
- 8 to 10 clementines or 4 to 5 oranges, peeled and separated into segments
- 1 cup spiced pecans or caramelized walnuts
Preparation
Step 1
To make vinaigrette, combine raspberries, balsamic vinegar and olive oil in a blender. Mix until smooth.
Using a very large salad bowl, gently toss the mesclun greens, fennel and cranberries. Add the clementines or oranges. Just before serving, add the spiced pecans and toss with just enough raspberry vinaigrette to lightly coat the greens. Serve immediately.