Berry Salad

Serves 4 To 6


1/2 cup
balsamic vinegar

1 pound
strawberries, hulled and sliced lengthwise about 1/4 inch thick

6 ounces
fresh raspberries

2 tablespoons
finely chopped fresh chives

2 ounces
mild creamy goat cheese, crumbled

1/4 cup
raw sunflower seeds

2 ounces
baby arugula

About 15
fresh basil leaves, roughly chopped

3 tablespoons
olive oil

Juice of 1/2 lemon

salf and freshly cracked black peper

Heat the vinegar in a small, heavy-bottomed saucepan over medium heat and simmer until reduced by half, about 10 minutes. Remove from the heat and set aside to cool.

Combine the strawberries, raspberries, and chives in a large mixing bowl.

Pour the cool balsamic reduction into the bowl; then toss to incorporate well.


Add the crumbled goat cheese and sunflower seeds and toss once very gently.

Combine the arugula and basil in a separate mixing bowl and toss with the olive oil and lemon juice. Season lightly with the salt.

To serve, arrange a heap of the arugula salad on each plate and top with the berry mixture. Finish with some of the cracked pepper on top.

Latest From ...