Baby Spinach with Fresh Berries, Pecans and Goat Cheese in Raspberry Vinaigrette Recipe
Think fresh berries are just for breakfast or dessert? Think again—they make an elegant addition to this salad of baby spinach, pecans, and goat cheese. The raspberry vinaigrette is fruity, tart, and sweet, and perfectly complements the berries.
- Yield:serves 4
- Active time: 20 minutes
- Total time:20 minutes
Ingredients
- For the Dressing:
- 2 1/2 tablespoons raspberry vinegar
- 1/4 cup honey
- 1/2 teaspoon Dijon mustard
- 6 tablespoons neutral oil (such as canola or vegetable)
- 1 tablespoon finely minced shallots (about 1 small shallot)
- Kosher salt and freshly ground black pepper
- Â
- For the Salad:
- 1 (6-ounce) bag baby spinach (about 6 cups)
- 2 cups (1 pint) strawberries, stemmed and sliced
- 1 cup (1/2 pint) blueberries
- 1/2 cup pecans, toasted
- 4 ounces goat cheese, crumbled
Directions
-
1.
Combine vinegar, honey, mustard, oil and shallots in a small sealable container and shake vigorously to emulsify. Season to taste with salt and pepper. Alternatively, combine vinegar, honey, and mustard in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified. Season to taste with salt and pepper.
-
2.
In a large bowl, combine the baby spinach, strawberries, blueberries, and pecans. Add the dressing little by little and toss until greens are well-coated. Season to taste with salt and pepper. Sprinkle crumbled goat cheese over salad and serve.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
Comments
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT