Mixed Green Salad with Ricotta Salata, Walnuts, and Raspberry Vinaigrette

Serves 4 to 6

by Melissa Pellegrino
from Fine Cooking
Issue 118
Last Edit Date: 6/29/2012 2:55:18 PM

This simple green salad boasts a lot of flavor: sweet raspberries, salty ricotta salata, and crunchy, nutty walnuts.

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1-1/2 Tbs. raspberry vinegar
1 tsp. Dijon mustard
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
1-1/2 Tbs. extra-virgin olive oil
1-1/2 Tbs. roasted walnut oil
2 tsp. chopped chives
5 oz. (5 cups) mixed baby greens
1 cup fresh raspberries
1/2 cup coarsely chopped walnuts, lightly toasted
1-1/2 oz. (1/3 cup) crumbled ricotta salata

In a small bowl, combine the vinegar, mustard, sugar, 1/4 tsp. salt, and a few grinds of pepper. Gradually whisk in the olive oil and walnut oil. Stir in the chives.

In a large bowl, season the greens with a large pinch of salt and a few grinds of pepper and toss with enough vinaigrette to lightly coat.

Top with the raspberries, walnuts, and ricotta salata. Gently toss and serve.

nutrition information (per serving):
Calories (kcal): 160; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 2.5; Protein (g): 3; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 5; Polyunsaturated Fat (g): 7; Sodium (mg): 135; Cholesterol (mg): 5; Fiber (g): 3;