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Raspberries, Feta Cheese and Toasted Walnut Salad

Make Raspberries, Feta Cheese and Toasted Walnut Salad at home with Shallots Finely Chopped, Dijon Style Mustard, Raspberry Vinegar, Balsamic Vinegar, and Honey. Serves 1. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2
• 1 tbsp
• 1/4 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 cup
• 1/2 cup
• 4 cup
• 2 oz
• 1 cup

Method (preview)

1. 1

   Preheat oven to 350 degrees.

2. 2

   To make raspberry vinaigrette, in medium bowl combine shallots and mustard with vinegars.

3. 3

   Add honey and orange juice and whisk to blend.

4. 4

   Drizzle in olive oil and whisk until blended. (Makes 1 3/4 cups vinaigrette.) Place walnuts in shallow pan and toast in preheated oven 15 minutes.

5. 5

   Let cool and chop roughly.

6. 6

   In large salad bowl, toss baby greens with 1/2 cup of the raspberry vinaigrette, or to taste.

7. 7

   Divide greens among four plates and top with crumbled feta cheese, fresh raspberries and toasted walnuts. Makes 4 servings.