I came across this lovely recipe this past Summer of 2017 and is a GUEST RECIPE of Flavor the Moments.     

It is described as sweet, savoury and tossed in a fresh raspberry balsamic vinaigrette  and is a salad you’ll be excited to eat!   The contrast of flavours and textures with the creamy tangy goat’s cheese, toasted pecan and a raspberry dressing to die for!  A recipe I shall be doing time and time again - perfect as a starter!


Ingredients

For the Salad

• 1/2 cup blueberries
  
• 1/2 cup blackberries, halved
  
• 1/2 cup strawberries, sliced
  
• ½ cup (about 3 ounces) goat cheese, crumbled (may substitute with feta cheese)
  
• ½ cup pecan pieces, toasted*
  
• Bag of Rocket, rinsed and drained
  
  
  

For the Fresh Raspberry Balsamic Vinaigrette

• 1 cup fresh raspberries
• 3 tablespoons extra virgin olive oil
• 1 tablespoons balsamic vinegar
• 2 tablespoons pure maple syrup
• 1 teaspoon dijon mustard
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon kosher salt, plus more to taste

1/8 teaspoon freshly ground black pepper     

 

Method

To make the dressing:

1. Place all ingredients in a food processor and puree until smooth.   Add salt and pepper to taste.
   
   
2. Strain the dressing through a mesh strainer to remove the seeds, if desired.
   
   
3. Serve and enjoy!
   

To assemble the salad

1. You can use pre-toasted pecans, or toast them on a rimmed baking sheet in the oven for 8-10 minutes or until fragrant.
   
   
2. Prepare the Fresh Raspberry Balsamic Vinaigrette or use your favorite store bought dressing.
   
   
3. Place the arugula, berries, goat cheese, and toasted pecans in a large bowl.    Add just enough dressing to coat and toss gently.
   
   
4. Serve immediately and enjoy!