Martha's Vineyard Salad & Recipe

Prepare raspberries

Place 3 oz fresh raspberries in a small fine-mesh sieve over a bowl. Use the back of a spoon to press and extract juice and seeds until mostly pulp remains in the sieve. Reserve the strained raspberry juice/puree (about 2–3 tbsp) and discard seeds. Alternatively, pulse raspberries in a blender and strain through a fine sieve.

Combine vinaigrette ingredients

In a medium bowl, whisk together the strained raspberry puree/juice, 3 tbsp maple syrup, 3 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp lemon juice, and the minced shallot. Whisk until the mustard is fully incorporated.

Emulsify oils

While whisking vigorously, slowly drizzle in 6 tbsp extra-virgin olive oil in a steady thin stream to form an emulsion. If the olive oil flavor is too robust, whisk in 1 tbsp neutral oil (optional). Continue whisking until the vinaigrette is smooth and slightly thickened.

Season and adjust

Season with 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Taste and adjust sweetness or acidity: add up to 1 tbsp more maple syrup to sweeten, or 1 tsp more vinegar/lemon juice to brighten. If vinaigrette is too sharp, a pinch more salt will round flavors. Chill briefly if not using immediately.

Prepare vegetables and fruit

Wash and thoroughly dry the mixed greens; place in a large salad bowl. Thinly slice the cucumber and red onion; halve the strawberries. Add cucumber, strawberries, and 3 oz fresh raspberries to the greens.

Add cheese, nuts, herbs

Scatter 4 oz crumbled goat cheese and 3 oz toasted pecans over the salad. Sprinkle 2 tbsp snipped fresh chives on top.

Dress the salad

Right before serving, pour about 3–4 tbsp of the raspberry-maple vinaigrette over the salad (reserve extra in case diners want more). Gently toss the salad with tongs to coat leaves evenly but not bruise the fruit. Taste a leaf; add additional vinaigrette as desired.

Finish and serve

Season the assembled salad with 1 tsp coarse salt and 1 tsp freshly ground black pepper, or to taste. Transfer to individual plates or serve family-style. Offer remaining vinaigrette on the side. Serve immediately.