Thursday, January 3, 2013

Raspberry salad

Like ruby jewels strewn over a bed of green velvet—this salad has so many outrageous flavors going on that it's a shame to just call it a raspberry salad. Also included are pomegranate seeds, sweet and spicy candied pecans, a salty blue cheese, and onions, all tumbled over a bed of baby romaine and spinach leaves. For the dressing, I tossed minced shallots, champagne vinegar, grapeseed oil, raspberries (picked from my raspberry bushes last summer and frozen!) salt and pepper, and a spoonful of crème fraîche, all into a blender, then whizzed it up. The salad is fresh and zesty in the summer, but especially festive for the holidays. 

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