Raspberry Vinaigrette Salad Recipe

Prepare dressing

Place raspberries, red wine vinegar, apple cider vinegar, honey, Dijon mustard, minced shallot, salt and black pepper in a blender or food processor.

Blend until raspberries are fully broken down and the mixture is smooth, about 20–30 seconds.

With the blender running on low speed, slowly drizzle in the extra-virgin olive oil to emulsify the dressing. If the dressing is too thick, add 1–2 tablespoons of water and blend again until desired consistency is reached.

Taste and adjust seasoning with additional salt, pepper or honey as needed. Transfer dressing to a jar and refrigerate if not using immediately (will keep 3–4 days refrigerated). Shake or whisk before serving.

Toast almonds

Warm a small dry skillet over medium heat. Add slivered almonds and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Remove from pan immediately to stop browning and set aside to cool.

Prepare optional protein (chargrilled)

If using protein: season chicken/steak/salmon/shrimp with salt and pepper and a light brush of oil. Heat a grill or grill pan to medium-high. Cook chicken breasts 4–6 minutes per side (until 165°F), steak 3–5 minutes per side for medium-rare depending on thickness, salmon 3–4 minutes per side, shrimp 2–3 minutes per side until opaque. Let rest 3–5 minutes, then slice as desired.

Assemble salad

In a large bowl, combine the mixed salad greens, thinly sliced sweet red onion, toasted slivered almonds and Michigan dried cherries. Toss gently to mix.

Crumble Gorgonzola over the salad and toss lightly again to distribute. If serving with chargrilled protein, arrange sliced protein on top or alongside the greens.

Just before serving, drizzle the raspberry vinaigrette over the salad (start with about 3–4 tablespoons for the whole salad and add more to taste) and toss gently to coat. Serve immediately.