with Raspberry Citrus Vinaigrette
From Andrea Watman
As soon as I change my calendar to January I begin thinking about Valentine's Day.
I will spare you the stories on my trimming filet mignon into heart shapes, cutting roasted beets into hearts, heart shaped meat loaf with heart shaped French fries, or the year I made heart shaped lasagna. I love to have friends over and celebrate - I have hand painted heart plates, heart shaped champagne flutes. I have decorated the table with paper lace dollies, pink and red candles and candy conversation hearts.
I always start the meal by cutting fresh pumpernickel bread into hearts - spreading sweet butter on them, topping them with scotch salmon, fresh lemon juice and capers. I serve Kir Royale - champagne with a splash of blackberry liquor and a fresh raspberry.No matter what the main course this is the salad I serve.
I wish you a Valentine's Day filled with the company of friends, the hint love and romance with just a dash of mystery!
Salad Ingredients
1 Red Leaf Lettuce
2 Hearts of Romaine Lettuce
1 Small Can of Mandarin Orange Sections
(in their own juice or lite syrup)
1 Red Onion
1 Log of Mild Goat Cheese ( I use Laura Chenel 8oz Logs)
4 ozs Honey Roasted Pecans (You can use Plain Pecans or Walnuts)
1 Flat of Fresh Raspberries
Raspberry Citrus Vinaigrette Ingredients
1/2 Cup Raspberry Vinegar
1/4 Cup California Olive Oil
1 Flat Fresh Raspberries
1/4 Cup Orange Juice
1 Tablespoon Smooth Dijon Mustard
1/2 Teaspoon Fresh Ground Pepper
1/2 Teaspoon Coarse (Kosher) Salt
Prepare the Salad
Wash the lettuce very carefully - trim off any discolored edges - then spin dry.
If you don't have spinner you can lay the lettuce out on clean kitchen towels and allow the towels to absorb any liquid.
Cut the cleaned and trimmed lettuce into bites size pieces. DO NOT USE A KNIFE - just rip them the lettuce will not brown as quickly - nor will there be any metallic taste. Place the torn leaves in a large salad bowl - I use a glass salad bowl because the salad is so beautiful. Slice the red onion as thin as possible and separated the rings - add to salad bowl. Toss in the Pecans. Drain the can of mandarin orange slices - and add to the bowl.
Wash the raspberries carefully - spread the out on a paper towel to dry.
Prepare the Vinaigrette
Take the raspberry vinegar, salt, pepper, orange juice and mustard and washed raspberries (retain a few for garnish) to a mixing bowl, then whisk in the oil slowly so that the dressing will not separate. The raspberries will break apart- don't worry they are supposed to.
Finish the Salad
Take the goat cheese log and crumble it over the salad - don't over toss because you want the cheese to remain in small chunks. Add the remaining fresh raspberries and with your hands just toss to incorporate them.
Dress the salad and serve immediately. You can prepare the salad earlier in the day and make the dressing just before serving.
