Farmer's Market Berry Salad
Recipe GLPR8a553cc2e35f8f
A vibrant and refreshing salad that showcases fresh berries and creamy goat cheese over crisp romaine lettuce. This dish features a homemade raspberry-vinaigrette dressing, toasted almonds, and a medley of blueberries and raspberries for a delightful balance of sweet, tangy, and savory flavors. Perfect as a light starter or side dish.
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Ingredients
¼ cup sliced almonds
1 cup fresh blueberries
3 oz goat cheese crumbles
1 teaspoon honey
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1⅓ cup fresh raspberries, divided
1 tablespoon red wine vinegar
8 cups torn romaine lettuce leaves
Directions
Measure out ⅓ cup of the fresh raspberries and place in a blender. Add the red wine vinegar, honey, lemon juice, and olive oil. Blend until the mixture is completely smooth and emulsified. If the dressing seems thin (should yield about ½ cup), add a few more raspberries and blend again until you reach the desired consistency and volume.
Heat a dry skillet over medium heat. Add the sliced almonds and toast for 3-4 minutes, stirring frequently every 30 seconds, until they become fragrant and golden brown. Transfer the toasted almonds to a plate and let cool slightly.
Divide the torn romaine lettuce evenly among four bowls, using 2 cups per bowl as the base for each salad.
Top each salad bowl with ¼ cup of the fresh blueberries, ¼ cup of the remaining raspberries (about ⅓ cup total set aside), 1 tablespoon of the toasted almonds, and ¾ ounce of the goat cheese crumbles.
Drizzle 2 tablespoons of the raspberry vinaigrette over each salad just before serving. Alternatively, lightly toss the lettuce with a portion of the dressing before adding the berries, almonds, and cheese if preferred.
