ARUGULA, WATERCRESS, AND GOAT CHEESE SALAD WITH RASPBERRY VINAIGRETTE

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Arugula, Watercress, and Goat Cheese Salad with Raspberry Vinaigrette image

Provided by Joe Dion

Categories     Salad     Leafy Green     Nut     Appetizer     No-Cook     Quick & Easy     Goat Cheese     Raspberry     Arugula     Spring     Summer     Watercress     Bon Appétit     South Carolina     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 cup fresh raspberries, divided
1/2 cup olive oil
3 tablespoons raspberry vinegar or white wine vinegar
1 shallot, chopped
1 teaspoon honey
1 5-ounce bag mixed baby greens with arugula
2 cups small watercress sprigs
1/2 cup pine nuts, toasted
1 cup crumbled soft fresh goat cheese (about 4 ounces)

Steps:

  • Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper.
  • Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese. Serve, passing remaining dressing separately.

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