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Raspberries, Blue Cheese and Toasted Walnut Salad




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Raspberries, Blue Cheese and Toasted Walnut Salad
Berries - A Country Garden Cookbook

by Sharon Kramis, 1994 HarperCollins World

Rare and Out of Print Books

"In the summer, the farmers’ markets bring a variety of baby greens that are delicious tossed with a raspberry vinaigrette and sprinkled with the different
textures of crisp walnuts, creamy blue cheese and tart berries."

Raspberry Vinaigrette:
2 shallots, finely chopped
1 tablespoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons fresh orange juice
1 cup olive oil

1/2 cup walnuts
4 cups assorted baby greens (such as lollo rossa, red butter, curly endive, Tom Thumb, red oak leaf or radicchio), washed and dried
2 ounces blue cheese, crumbled
1 cup fresh raspberries

In a medium bowl, combine the shallots and mustard with the vinegars. Add the honey and orange juice and whisk to blend. Drizzle in the olive oil and whisk until blended. Makes 1 3/4 cups of vinaigrette.
Preheat the oven to 350 degrees F. Place the walnuts in a shallow pan and toast for 15 minutes. Let cool slightly and roughly chop.
In a large salad bowl, toss the baby greens with 1/2 cup of the raspberry vinaigrette, or to taste. Divide the greens on 4 plates and top with crumbled blue cheese, fresh raspberries and toasted walnuts. Serves 4.

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