Spinach and Raspberry Salad with Raspberry Vinaigrette
How bright and beautiful does that salad look?!! This salad sings of summer and it is everything summer food should be- light, fresh and tasty. I've never seen fresh raspberries in Israel so I knew I wanted to do something while I'm here with these ruby beauties and they are just too pretty to not showcase whole. As for the raspberries that didn't fare so well in the package, I pureed them and add them to the dressing which served to highlight the delicate raspberry flavor and added subtle sweetness ( if you don't want to make your own vinaigrette Ken's makes a great bottled raspberry walnut dressing that would go well here.) Add some sweet and juicy nectarines, fresh spinach, thin slices of red onion and some toasted pecans and OH BABY you got some good summer eats. I didn't add goat cheese here because most of the people I was serving this to wouldn't have appreciated it but I think the tang of goat cheese would be great in this salad as well. Enjoy!
1 lb of baby spinach
3 ripe nectarines, thinly sliced
1 red onion, thinly sliced
1 1/2 cups fresh raspberries
1/2 cup toasted pecans
1 log of goat cheese, crumbled
Toss the spinach gently with the nectarines, onions and raspberries and pecans. Drizzle with dressing and top with goat cheese and serve.
For the Dressing:
1/4 cup of raspberry puree (strained to get seeds out)
2 Tbl honey
1/3 cup light olive oil
4 Tbl lemon juice
1 tsp dijon mustard
salt and pepper to taste
Whisk all ingredients together to emulsify them . Drizzle over salad and serve.