Since the weather continues to swelter us, I thought this would be the perfect time to share one of my favorite salads for the summer.
With the exception of the champagne vinegar, each ingredient in this salad can be purchased at our local farmers market. Serve this with bread from the bakery vendors, or make one of Doni’s Naan pizzas to accompany this delightful summer salad.
I love this raspberry vinaigrette. It works so well for summer salads, I think it will become one of your favorites, too. Strawberries are a great substitute for the raspberries if that’s what you have on hand.
Market Salad with Raspberry Vinaigrette
2 grilled chicken thighs (optional-or use any leftover grilled meat) 1 cup fresh raspberries, divided1/2 cup olive oil
3 tablespoons champagne vinegar
1 shallot, chopped
1 garlic clove
1 teaspoon honey
5 cups mixed baby greens with arugula
1/2 cup pine nuts, toasted
1 cup crumbled soft fresh goat cheese (about 4 ounces)
Puree 1/2 cup raspberries, oil, vinegar, shallot, garlic and honey in blender. Season dressing to taste with salt and pepper.
Combine remaining 1/2 cup raspberries, greens and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese and remaining raspberries. Serve and enjoy!
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Enjoy!!
Andrea Charroin was a trained baker and pastry chef in San Francisco before she, her husband Westley, and their two sons moved to Redding nine years ago. After falling in love with Redding’s downtown, Andrea and Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is still asked about her Marathon Bars, Orange Twists and sourdough bread.
Copyright 2008 Andrea R. Charroin
