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
- 1
Prepare fruit and cheese
Wash and dry the mixed greens and berries thoroughly. Hull and quarter the strawberries. Rinse blueberries and set aside. Core the Granny Smith apple, then thinly slice or julienne into matchsticks; to prevent browning, gently toss apple slices with 1 teaspoon lemon juice (optional). Shred or thinly slice the Monterey Jack cheese.
- 2
Assemble salad
Place 6 cups of mixed greens into a large bowl or divide among 4 salad plates. Evenly distribute strawberries, blueberries, apple slices, and Monterey Jack over the greens. Sprinkle the roughly chopped candied pecans on top. Keep the salad chilled until ready to dress.
Raspberry Walnut Vinaigrette
- 3
Make dressing
In a blender or food processor, add 1 cup raspberries, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 2 teaspoons honey, and 1 tablespoon minced shallot. Pulse to break down the raspberries. With the blender running on low, slowly drizzle in 3 tablespoons walnut oil and 2 tablespoons extra-virgin olive oil (or vice versa) to emulsify. If the dressing is too thick, add up to 2 tablespoons water, 1 tablespoon at a time, to reach a pourable consistency. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper; pulse briefly to combine. Taste and adjust honey or vinegar to balance sweetness/acidity.
- 4
Strain (optional)
For a smoother vinaigrette, press the blended dressing through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much liquid as possible, discarding seeds and solids. Alternatively, leave it unstrained for a rustic, seeded dressing.
- 5
Finish and store
Transfer the vinaigrette to a jar, shake or whisk to recombine, and refrigerate up to 3 days. Bring to near room temperature and whisk/shake again before using.
- 6
Dress the salad
Just before serving, drizzle about 2 tablespoons of vinaigrette per salad (adjust to taste) over the assembled greens and gently toss to coat, or serve the dressing on the side. Garnish with any extra berries or pecan halves if desired. Serve immediately.