I love this salad. It is served at Thanksgiving Point in their Trellis Cafe and it is wonderful. It is the perfect salad for summer--light, lots of fresh berries and delicious!
I don't always add the oranges and it is still delicious.
½ c. Raspberries fresh (if using frozen, thaw first)
¼ c. Red wine or raspberry vinegar
¼ c. Sugar
1 small shallot, diced
½ t. Thyme
1/2 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.
Salad
2 c. Mesclun greens mixed
½ c. Toasted pecan pieces
3 mandarin oranges, peeled and segmented
1 c. Assorted berries (blackberries, raspberries, strawberries)
Sliced brie
Plating
Mix the vinaigrette with greens and separate onto 4 plates. Arrange berries, oranges, brie, and pecans on top of greens.
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