This recipe comes from Farm Fresh Journey a cookbook from photographer Doug Merriam that gives seasonal recipes using ingredients that you can find from your local farmer’s market. This book is absolutely beautiful and makes a wonderful gift or addition to your own collection.
 
For the Raspberry Salad Dressing

2 Tbsp balsamic vinegar
4 Tbsp olive oil
1 Tbsp, or more, of any Heidi’s Raspberry Jam
Salt and pepper to taste

  • Put all the ingredients in a one-pint mason jar, close lid and shake well.
  • Taste the dressing and adjust, the more jam you add the more intense the raspberry flavor.
  • As an option, add a little finely chopped fresh mint, oregano, or any seasonal herb.
For the Spring Salad

1 pound mixed spring greens

1 pint strawberries, hulled and sliced
1 bunch radishes, greens removed, sliced thin
1 small block Caprino Romano cheese
  • Clean the greens with a salad spinner, or place them in a bowl of water and swirl them around, any grit or dirt will sink to the bottom. Lift the greens from the water, leaving the dirty water behind and gently pat dry.
  • Gently toss the greens, strawberries, and radishes together in a bowl and plate four servings.
  • Drizzle the salad with the raspberry dressing. Use a vegetable peeler and shave the Romano cheese over each salad.

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