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Arugula, Watercress, & Goat Cheese Salad with Raspberry Vinaigrette

Updated: May 8

Recipe from Bon Appetite Magazine & epicurious.com

Ingredients available seasonally at your neighborhood Greenmarket


1 cup fresh raspberries, divided*

1/2 cup olive oil

3 tablespoons raspberry vinegar or white wine vinegar*

1 shallot, chopped*

1 teaspoon honey*

5-ounces mixed baby greens with arugula*

2 cups small watercress sprigs*

1/2 cup pine nuts, toasted

1 cup crumbled soft fresh goat cheese (about 4 ounces)*


1. Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in a blender. Season dressing to taste with salt and pepper.

2. Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in a large bowl. Toss with enough dressing to coat. Divide salad among plates.

3. Sprinkle with goat cheese. Serve, passing remaining dressing separately.

Serves 6 people.


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