Summer Berry Arugula Salad

The Cookery Book

CANAPES AND STARTERS

Summer Berry Arugula Salad

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Category: Vegetarian Starter

Plan: Prepare in advance, refrigerate

I came across this lovely recipe this past Summer of 2017 and is a GUEST RECIPE of Flavor the Moments.

This is one of the prettiest dishes ever - healthy, light, stunning to look at and unbelievably delicious!

It is described as sweet, savoury and tossed in a fresh raspberry balsamic vinaigrette and is a salad you’ll be excited to eat! The contrast of flavours and textures with the creamy tangy goat’s cheese, toasted pecan and a raspberry dressing to die for! A recipe I shall be doing time and time again - perfect as a starter!

Ingredients

For the Salad

1/2 cup blueberries
1/2 cup blackberries, halved (or you can use blueberries)
1/2 cup strawberries, sliced
½ cup (about 3 ounces) goat cheese, crumbled (may substitute with feta cheese)
½ cup pecan pieces, toasted* or you can use toasted walnut halves
Bag of Rocket, rinsed and drained

For the Fresh Raspberry Balsamic Vinaigrette

1 cup fresh raspberries
3 tablespoons extra virgin olive oil
tablespoons balsamic vinegar
2 tablespoons pure maple syrup
1 teaspoon dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper

METHOD

To make the dressing:

Place all ingredients in a food processor and puree until smooth. Add salt and pepper to taste.
Strain the dressing through a mesh strainer to remove the seeds, if desired.
Serve and enjoy!

To assemble the salad

You can use pre-toasted pecans, or toast them on a rimmed baking sheet in the oven for 8-10 minutes or until fragrant.
Prepare the Fresh Raspberry Balsamic Vinaigrette or use your favorite store bought dressing.
Place the arugula, berries, goat cheese, and toasted pecans in a large bowl. Add just enough dressing to coat and toss gently.
Serve immediately and enjoy!