by Executive Chef Jason Merryweather, Harvest Restaurant
Raspberry vinaigrette
- ½ c. Frozen raspberries thawed
- ¼ c. Red wine raspberry vinegar
- ¼ c. Sugar
- 1 Shallot small dice
- ½ t. Thyme
- ¾ c. Vegetable oil
- ¼ c. Olive oil
- Salt and pepper
In a mixing bowl combine raspberries, sugar, vinegar, shallot, thyme. Using a wire whisk, mix well breaking up the raspberries. Slowly add oil and emulsify, and season with salt and pepper.
Crusted goat cheese
- 8 oz. Goat cheese formed into 4 small patties ½ in thick
- ½ c. Chopped pecan
Roll goat cheese in pecans and sauté in non stick sauté pan and brown on each side. Place on top of salad mixture.
Salad
- 1lb. Mixed greens
- 3 c. Assorted in season berries-blackberries, raspberries, blueberries, strawberries
Plating
Mix the vinaigrette with greens and separate onto 4 plates. Top greens with berries and pecan crusted goat cheese. Serve immediately.
