Berry Pecan Recipe
mixed greens, strawberries, blueberries, granny smith apples, candied pecans, jack, raspberry walnut vinaigrette
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Ingredients
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Salad
Raspberry Walnut Vinaigrette
Method
Salad
Prepare fruit and cheese
Rinse and dry the mixed greens thoroughly; place in a large salad bowl. Rinse strawberries and blueberries. Hull and thinly slice strawberries. Core the Granny Smith apple and slice thinly; if you prefer, toss apple slices immediately with a light squeeze of lemon to prevent browning (optional). Julienne or shred the Monterey Jack cheese.
Assemble salad
Add sliced strawberries, blueberries, and apple slices to the bowl with the mixed greens. Scatter the Monterey Jack over the top. Add candied pecans in a single layer so each portion gets some crunch. Lightly season with 1/4 tsp coarse sea salt and 1/8 tsp freshly ground black pepper; toss gently just before serving after dressing is added.
Raspberry Walnut Vinaigrette
Make raspberry purée
Place 1/2 cup raspberries in a blender or food processor and pulse until smooth. If you prefer a seedless dressing, press the purée through a fine-mesh sieve into a bowl, pressing with the back of a spoon to remove seeds.
Emulsify dressing
To the raspberry purée, add 2 tablespoons extra-virgin olive oil, 3 tablespoons walnut oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 tablespoon honey, and 1 tablespoon finely minced shallot. Whisk vigorously (or blend briefly) until combined and slightly emulsified.
Season and adjust
Season the vinaigrette with 1/4 teaspoon coarse salt and 1/8 teaspoon black pepper. If the dressing is too thick, whisk in up to 1 tablespoon cold water, 1 teaspoon at a time, until it reaches a pourable consistency. Taste and adjust honey or vinegar to balance sweetness and acidity as desired.
Finish and store
Transfer the dressing to a jar and refrigerate for at least 15 minutes to allow flavors to meld. Shake or whisk again before using. The vinaigrette will keep in the refrigerator for up to 4 days; bring to room temperature and re-emulsify before serving.
To Serve
Just before serving, drizzle about 2–3 tablespoons of the raspberry walnut vinaigrette over the assembled salad (adjust to taste). Toss gently to coat leaves and distribute fruit and pecans evenly. Divide the salad into 2 generous portions or 4 small side-salad portions. Garnish with an extra few whole blueberries or a couple candied pecans on top of each portion if desired, and serve immediately.