My dearest Anna and I decided to revive our dinner club. She picked the recipe this week – Salad with Goat Cheese Toasted Pecan Balls & Raspberry Vinaigrette. (A mouthful, figuratively.)
Living here means making substitutions, so I set out to get as close to the original as possible. Here’s the original recipe from Family Fresh Cooking.
First off, no pecans to be found. So instead I found hazelnuts that had already been ground. Also, since this was for a main dish, I decided to add grilled chicken. That was pretty much it!
To make the vinaigrette, I took about 1.5 cups of raspberries (thawed frozen) and blended them with about 5 tbsp of rice vinegar and around 3 tbsp of grapeseed oil. (Truth be told, I used some olive oil as well.) I added some honey to this because it was SUPER tart but it started to thicken so I decided to stop adding honey.
I cut the chevre (goat cheese) into small pieces and tossed with the ground hazelnuts.
I grilled up some chicken strips, layered a mixed green salad down first, added the goat cheese and fresh raspberries. Then I drizzled the dressing and topped it off with some lightly drizzled honey.
It. Was. Awesome. And so pretty!!! After we finished our salads, we all poured more of the raspberry dressing in our bowls and dipped bread in it. Seriously delish. “The dressing is so bright it looks fake,” Jeroen said. “Shut up and eat your salad,” I replied. (JK, I actually told him how the dressing was just raspberries, vinegar, and oil, and it wasn’t my fault it was so pink and gorgeous.)
We all loved the salad and I look forward to forcing more people to try it.