Soups and Sides
Mixed Greens with Raspberry Vinaigrette
- 2 Tbsp (25 mL) extra virgin olive oil
- 2 Tbsp (25 mL) white wine vinegar
- 2 Tbsp (25 mL) Chambord
- 1 tsp (5 mL) Dijon mustard
- Pinch salt
- Pinch freshly ground black pepper
- 1/2 lb (250 g) mixed greens, rinsed and dried
- 1 red bell pepper, thinly sliced
- 6 oz (175 g) goat cheese, crumbled
Makes 6 servings
What happens when you take a traditional vinaigrette to the bar? You end up with a salad that gives its number to just about anyone. No worries, this feisty little devil can take care of itself.
- Whisk together olive oil, vinegar, Chambord, mustard, salt and pepper. Set aside.
- Place a handful of greens on salad plates, top with bell pepper and goat cheese. Spoon over vinaigrette and serve immediately.
