Fresh Herb Salad With Raspberries And Goat S Cheese Honey And Sherry Vinaigrette Recipe

Ingredients

4 oz farm fresh goat’s cheese

1 bunch basil, stem removed, leaf separated

1 bunch flat leaf Italian parsley, stem removed and leaf separated

1 bunch shisho leaf, thick chiffonade

6 stems green fennel fronds

1 bunch fresh chies, cut 1" pieces

2 tablespoons fresh lemon thyme

1 bunch lemon basil, stems removed, leaf seperated

1 pint picked raspberries

½ cup local honey

5 tablespoons aged sherry vinegar

½ cup extra virgin olive oil

2 tablespoons Dijon mustard

VINAIGRETTE INSTRUCTIONS:

In a bowl add the honey and the vinegar and the Dijon mustard.
Begin to whisk together and slowly add the olive oil so you form an emulsion. Add a little more sherry vinegar if not tart enough. *Reserve.

SALAD INSTRUCTIONS:

Hand wash each herb and separate any excess stems. Place herbs in a large mixing bowl, and add the fresh raspberries.
Drizzle over a little of the finished vinaigrette, add a little salt and pepper to taste.
Place salad on individual plates and divide dollops of goat’s cheese onto each salad.