Summer greens salad with raspberry white balsamic and candied pecans (5/19/16)


Ingredients, salad

1 cup of Russian kale or baby kale
1 cup of Mizuna or Arugula
1 cup of rainbow or Swiss chard
1/2 cup of candied pecans
1 cup of fresh berries
1/4 cup of crumbled goat cheese

Ingredients, dressing

1/4 cup of white balsamic vinegar
1/2 cup of extra virgin olive oil
2 tablespoons of honey
1 tablespoon of freshly chopped basil
(to taste) salt and pepper


-- Whisk together vinegar and honey to dissolve honey
-- Add honey, chopped basil, salt, and pepper; whisk to combine
-- In a medium sized bowl, toss together salad greens
-- Using four salad plates, divide the greens onto each; top with fresh berries, candied pecans, and goat cheese
-- Drizzle with freshly made dressing

Recipe serves four