Don’t wait until the 4th of July to make this red, white, and blue salad!
 
 
INGREDIENTS
Vinaigrette
• ¾ cup Koroneiki Private Reserve Olive Oil
• 2 Tbsp 25 Star Dark Balsamic Vinegar
• 2 Tbsp Raspberry Balsamic Vinegar
• 1 Tbsp honey
• ½ tsp Dijon mustard
• 1 shallot, finely minced
• 1 Tbsp minced fresh tarragon
• 1 tsp salt and ½ tsp white pepper
 
Salad Fixings
• Mixed greens
• Fresh raspberries
• Fresh blueberries
• Goat cheese (crumbled into bite-sized pieces)
• Candied walnuts
• Fresh fennel, thinly sliced
• Red onion, thinly sliced
 
PREPARATION
Combine vinaigrette ingredients in a glass bowl and whisk them together, adding the oil last in a slow drizzle until fully combined. Let stand at room temperature for 5- 20 minutes to let the flavors blend. While the vinaigrette is marinating, carefully wash and dry the greens and fresh fruit. Crumble the goat cheese. Thinly slice the red onion and fennel. You can either prepare this as a composed salad and drizzle dressing over each plated serving; or prepare the salad in a large bowl without tossing (to protect those delicate raspberries) and serve the dressing on the side.
Carol Sapoznik
Life happens in the “and” moments – the places where we let more in, allow new directions of thought, create connections, remain open to all possibilities.
After 4+ decades at Crate & Barrel, I'm writing on retail, travel, marketing, the arts, causes that matter, & everything along this journey forward.

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