WEDGE SALAD WITH RASPBERRY-CHOCOLATE VINAIGRETTE

Wedge Salad with Raspberry-Chocolate Vinaigrette image

Provided by Giada De Laurentiis

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 slices sourdough bread
Extra-virgin olive oil, for drizzling
1/2 cup unsweetened frozen raspberries, thawed
1/4 cup extra-virgin olive oil
2 tablespoons chocolate-balsamic vinegar (can be found in gourmet and specialty food stores)
1 tablespoon honey
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 head iceberg lettuce, quartered
One 4-ounce chocolate bar with bacon pieces, such as Vosges, roughly chopped (can be found in gourmet and specialty food stores)

Steps:

For the croutons: Preheat the oven to 375 degrees F. Drizzle the bread with olive oil. Using a small heart-shaped cookie cutter, cut out pieces of the bread and place on a baking sheet. Bake until crispy and golden, 8 to 10 minutes. Set aside to cool.
For the vinaigrette: In a blender, combine the raspberries, oil, chocolate-balsamic vinegar, honey, salt and pepper. Blend until smooth.
Place the wedges of lettuce on 4 plates and drizzle with the vinaigrette. Top with the chopped chocolate and croutons before serving.