Spring Greens, Rasberries and Goat Cheese in Grid

Spring Greens with raspberrries and goat cheese
Spring Greens with raspberrries and goat cheese

The folks from Farm to Philly were asked to contribute a local menu for the June issue of Grid magazine. I contributed a spring greens salad with raspberries and goat cheese. Enjoy, and pick up the issue of Grid!

Spring Greens Salad with Raspberries and Goat Cheese
serves 4

Salad
6 cups Green Meadow Farm baby greens
4 oz. Shelbrook Farms Sharp Chevre
4 oz. local raspberries
Fresh mint leaves, torn

Vinaigrette
2 Tbs. extra virgin olive oil
4 Tbs. white balsamic vinegar
2 Tbs. Lancaster Farms fresh mint
3 Lancaster Farm Fresh young garlic bulbs (or one small garlic clove)
5 local raspberries (take from your 4 oz. container)
Salt and pepper to taste

Blend all vinaigrette ingredients, except the raspberries, in a small food processor or blender until smooth. Choose a few raspberries and add to the mix, pulsing until the vinaigrette turns a deep, rosy pink.

Place the salad greens in a large bowl and add the vinaigrette, a few tablespoons at a time, blending between additions, until the greens are lightly coated. Add the remaining raspberries and the crumbled goat cheese to the dressed greens. Lightly toss, and serve.

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Published by

veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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