Fresh Herb Salad with Raspberries, Goat’s Cheese and Honey and Sherry Vinaigrette Recipe
By Published: February 28, 2008
Ingredients
- 4 oz farm fresh goat's cheese
- 1 bunch basil stem removed, leaf separated
- 1 bunch flat leaf Italian parsley stem removed, leaf separated
- 1 bunch shisho leaf thick chiffonade
- 6 stems green fennel fronds
- 1 bunch fresh chies cut 1
- 2 tablespoons fresh lemon thyme
- 1 bunch basil stem removed, leaf separated
- 1 pint picked rasberries
- 1/2 cup local honey
- 5 tablespoons aged sherry vinegar
- 1/2 cup extra virgin olive oil
- 2 tablespoons dijon mustard
Instructions
- VINAIGRETTE
- In a bowl add the honey and the vinegar and the Dijon mustard.
- Begin to whisk together and slowly add the olive oil so you form an emulsion. Add a little more sherry vinegar if not tart enough.
- Reserve.
- SALAD
- Hand wash each herb and separate any excess stems. Place herbs in a large mixing bowl, and add the fresh raspberries.
- Drizzle over a little of the finished vinaigrette, add a little salt and pepper to taste.
- Place salad on individual plates and divide dollops of goat’s cheese onto each salad.
- Course: Salad
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interesting recipe and I have lots of raspberries. One thing missing is how many people it serves or how many servings it makes, especially if it is an accompaniment with a dinner (and I have no idea what the main dish is except it has lots of veggies). This is for tomorrow night , July 15th, so I may have to look for something else. What are
1) chies
2) shisho leaf, thick chiffonade
I think this is a rather gourmet recipe. Wish I had more time. love goats cheese.
I really love goat cheese desserts, their are awesome. If I have guests, I just make goat cheese deserts and they love it. Are there any other good uses for goat cheese?
I don’t have any other goat cheese recipes handy, but we do love our chocolate goat cheese on our menu!