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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I first had a similar salad at Annie Gunn's in St. Louis and really liked it (licked my plate clean), but felt something was missing from it. I just figured it out. . .I think the dressing should have a touch of sweetness! That being said, here is my retake on the recipe. If you aren't a fan of goat cheese, feel free to sub it out with Boursin or feta. Also sometimes they serve this salad with strawberries instead of blackberries, but I think the blackberries always look prettier! Ingredients:
1 tablespoon raspberry vinegar |
1 tablespoon canola oil |
1 tablespoon honey |
2 cups mixed baby greens |
6 cooked baby beets, halved |
2 tablespoons goat cheese, crumbles |
12 raspberries |
6 blackberries (may sub strawberries, but blackberries are prettier) |
1/8 small onion, cut in very thin rainbow shapes |
Directions:
1. Whisk together first three ingredients and set aside.
2. Place 1 cup of greens on each plate.
3. Top each plate of greens with a few slivers of onion, 6 beet halves, 6 raspberries, 3 blackberries, and 1 T of goat cheese crumbles (if you can't get crumbles, just put a round of goat cheese in the middle).
4. Finish off with a drizzle of dressing and some fresh ground black pepper.
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