Arugula, Watercress, & Goat Cheese Salad with Raspberry Vinaigrette
Updated: May 8, 2020
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.