Mixed Green Salad with Ricotta Salata, Walnuts, and Raspberry Vinaigrette
This simple green salad boasts a lot of flavor: sweet raspberries, salty ricotta salata, and crunchy, nutty walnuts.
Serves 4 to 6
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):
photo: Scott Phillips
From Fine Cooking 118
, pp. 20
July 5, 2012