Berry Spring Salad
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What has pecans, three kinds of berries and a REAL raspberry balsamic vinaigrette? This fresh berry spring salad! A mix of spinach is topped with pecans, sliced avocados, fresh strawberries, raspberries and blackberries, goat cheese, pistachios and the most amazing raspberry balsamic vinaigrette!
Berry Spring Salad
What you will need:
For Balsamic Vinaigrette:
6 ounces raspberries, rinsed and drained
1 tablespoon granulated sugar
1 (small) clove garlic, grated
1/2 teaspoon kosher salt, more or less to personal taste
1/4 teaspoons freshly ground black pepper
1 to 2 pinches red pepper flakes
1/4 cup Patricia & Paul Raspberry Balsamic Vinegar
1 tablespoon honey
6 tablespoons Patricia & Paul Lemon EVOO
For Salad:
5 ounces raw spinach
1 avocado, halved and sliced
8 ounces fresh strawberries, raspberries and blackberries (more or less to preference)
2 ounces goat cheese , crumbled
1/4 cup chopped pistachios
1/4 cup pecans
Preparation:
For Balsamic Vinaigrette:
Place 6 ounces of raspberries into a bowl with 1 tablespoon of sugar. Use fork to combine and mashed the raspberries in with the sugar. Set aside.
In a glass jar, add in the garlic, salt, pepper chili flakes, vinegar, honey and olive oil.
Next, strain the berries into mesh strainer that's set into a clean bowl. Use a rubber spatula to press the fruit through the mesh and collecting the juice in the bowl below. Discard the seeds and pour the juice into the jar. Secure the lid and shake well to combine.
For Salad:
Arrange the Spinach into shallow bowls or salad plates. Top with slices of avocado, a combination of berries, crumbled goat cheese, pecans, pistachios and drizzle with a few spoonfuls of the fresh raspberry vinaigrette. Enjoy!