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.
