Berry, Goat Cheese, and Pistachio Salad by museumgrl

Source: Bon Appetit, July 2007


3/4 cup frozen raspberries, thawed 1/4 cup red wine vinegar 1 1/2 teaspoons honey 1 1/2 teaspoons sugar 1/2 cup olive oil 1 4 1/2 ounce package mesclun or other baby greens 1 1/2 cups crumbled fresh goat cheese (about 8 ounces) 3/4 cup coarsely chopped toasted pistachios 2 cups of mixed berries


Puree thawed raspberries in blender until smooth. Strain, pressing on solids to yield 1/4 cup. Whisk raspberry puree, vinegar, honey, sugar in medium bowl. Gradually whisk in oil. Season with salt and pepper.

Place greens in bowl and toss with half the dressing. Mound dressed greens on plates, top with goat cheese, pistachios, and berries.