Monday, August 6, 2007

Market Salad with Berries and Chevre

  • 4 cups mixed mesclun greens
  • 24 small sugar snap peas, strings removed
  • 2/3 cup fresh blueberries, or 1/2 cup dried blueberries
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled local goat cheese
  • 1/4 cup smoked salted almonds, coarsely chopped
  • about 1/4 cup Simple Shallot Vinaigrette
  • 1 teaspoon maple syrup

1. If peas are large, cut them in half on the diagonal.

2. Wash and dry greens. Spread them out on either a large platter or individual plates, to make a bed. Arrange the snap peas over the greens and scatter with the berries, cheese, and almonds.

3. Whisk together the vinaigrette and maple syrup in a small bowl. Drizzle over the salad and serve.

from Dishing Up Maine

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