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    Trellis Caf� Salad with Raspberry Vinaig


    Source of Recipe


    KSL
    Trellis Caf� Salad with Raspberry Vinaigrette

    Emily Duffy, Thanksgiving Point Emporium Kitchen

    Raspberry Vinaigrette
    � c. frozen raspberries, thawed
    � c. red wine or raspberry vinegar
    � c. sugar
    1 shallot, finely diced
    � tsp. thyme
    � c. olive oil
    Salt and pepper

    In a mixing bowl, combine raspberries, sugar, vinegar, shallot and thyme. Using a wire whisk, mix well, breaking up the raspberries. Slowly add oil and emulsify. Season with salt and pepper.

    Salad
    1 lb. mixed mesclun greens
    � c. toasted pecan pieces
    3 oranges, peeled and segmented
    3 c. assorted in-season berries
    1 lb. brie

    Mix the Raspberry Vinaigrette with greens and separate onto four plates. Arrange berries, oranges, brie and pecans on top of greens.

 

 

 

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