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Bon Appétit

Arugula, Watercress, and Goat Cheese Salad with Raspberry Vinaigrette

By Joe Dion

4.2

(25)

Joe Dion of North Charleston, South Carolina, writes: "Because I work in a restaurant (I'm a chef at a place called Slightly North of Broad in Charleston), I don't let my cooking at home get too complicated. I'm at the restaurant five days a week and often work on weekends, but whenever I have the chance I enjoy getting together with friends and cooking for them."

Fresh raspberries flavor the dressing and give this light salad its sweet tang; the pine nuts add crunch.

Recipe information

  • Total Time

    8 Minutes

  • Yield

    Makes 6 servings

Ingredients

1 cup fresh raspberries, divided
1/2 cup olive oil
3 tablespoons raspberry vinegar or white wine vinegar
1 shallot, chopped
1 teaspoon honey
1 5-ounce bag 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)

Preparation

  1. Step 1

    Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper.

    Step 2

    Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese. Serve, passing remaining dressing separately.

TagsSaladAmericanGoat CheeseCheeseDairyArugulaLeafy GreensVegetableWatercressStarterDinnerLunchVegetarianGluten FreeEasyQuickBon Appétit
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