Berry Salad

Serves 4 To 6




Ingredients:



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.

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