| Servings | Time |
| 12-15 portions | Prep: 15 min |
Baker’s Notes:
- The fun part about salad is adding whatever you want! The recipe calls for blackberries and raspberries, but we also used fresh blueberries at the market, which were phenomenal!
- The original recipe is meat-, dairy-, and egg-free, but goat cheese pairs very well and adds a lovely creaminess.
Ingredients:
For the salad:
- 1 head butter lettuce (5-7 cups)
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 cup basil
- 1 cup cherry tomatoes (halved)
- 3 peaches (thinly sliced)
- 1 cup chopped walnuts
- 1 cup pepitas
- 1/2 cup crumbled goat cheese (optional)
For the vinaigrette:
- 3 tbsp creamed raw honey (Rainy Day Bees)
- 3 tbsp cherry vinegar (Kilickitat Canyon Winery)
- 1 tbsp Dijon mustard
- ¼ cup olive oil
- ⅛ tsp salt
- ⅛ tsp dried rosemary
- A dash of pepper
Tools:
- 1 chef’s knife
- 1 colander
- 1 medium bowl
- 1 large bowl
- 1 large serving bowl
- 1 cutting board
- 1 mason jar (for dressing)
- measuring cups/spoons
Instructions:
- Prep your produce: Be sure to wash and dry all of your fresh fruits and veggies. This will make sure that all of your ingredients are clean without making your salad soggy.
- Prep your lettuce: Chop your lettuce into bite-sized pieces (around an inch in length/width). Add your lettuce to a large bowl.
- Prep your fruit: Cut your peaches into thin slices and add to the large bowl with the lettuce. Cut your cherry tomatoes in half and add them to the same bowl. Add your raspberries, blackberries, basil, chopped walnuts, and pepitas.
- Vinaigrette: In a jar or salad dressing shaker, combine the honey, vinegar, mustard, olive oil, salt, rosemary, and pepper. Shake until everything is combined and uniform (no separation). You can also whisk ingredients together in a bowl if desired.
- Serve: Just before serving, pour just enough dressing to coat the top leaves. Toss the salad with two large spoons or forks.
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