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Trellis Café Salad with Raspberry Vinaig




Source of Recipe


KSL
Trellis Café Salad with Raspberry Vinaigrette

Emily Duffy, Thanksgiving Point Emporium Kitchen

Raspberry Vinaigrette
½ c. frozen raspberries, thawed
¼ c. red wine or raspberry vinegar
¼ c. sugar
1 shallot, finely diced
½ tsp. thyme
¾ c. olive oil
Salt and pepper

In a mixing bowl, combine raspberries, sugar, vinegar, shallot and thyme. Using a wire whisk, mix well, breaking up the raspberries. Slowly add oil and emulsify. Season with salt and pepper.

Salad
1 lb. mixed mesclun greens
½ c. toasted pecan pieces
3 oranges, peeled and segmented
3 c. assorted in-season berries
1 lb. brie

Mix the Raspberry Vinaigrette with greens and separate onto four plates. Arrange berries, oranges, brie and pecans on top of greens.