Vinaigrette Ingredients:
- ● ¼ Cup Bonne Maman Raspberry Preserves
- ● 2 tsp Dijon Mustard
- ● 1 Tbsp. Finely Grated Shallot
- ● ½ tsp Salt
- ● ½ tsp Fresh Cracked Pepper
- ● ¼ Cup Olive Oil
- ● ⅔ Cup Balsamic Vinegar
Ingredients for Optional Salad:
- ● 5 oz Fresh Spring Mix Greens, Including Red and Green Leaf Lettuces and Arugula
- ● ¼ Cup Loosely Packed Assorted Fresh Herbs Roughly Chopped or Plucked from Stems: Such as Tarragon, Dill, and Italian Parsley
- ● 3 oz Goat Cheese, Crumbled
- ½ Cup Fresh Raspberries
- ● ¼ Cup Sliced Toasted Almonds
- ● Fresh Cracked Pepper to Taste
- * Optional Protein Additions: Grilled Chicken Breast or Grilled Salmon
Vinaigrette Directions:
In an upcycled Bonne Maman Raspberry Preserves jar, add all ingredients and stir well until smooth and emulsified. Alternatively, you can screw on the jar’s lid and shake dressing until well mixed. Dressing can be made ahead and stored on the counter for up to 2 days and in the refrigerator for up to 2 weeks. Bring to room temperature before using if storing in the refrigerator.
Directions for Optional Salad:
Assemble greens and fresh herbs in a large, shallow bowl, and drizzle desired amount of vinaigrette on greens to distribute evenly*.
Top with fresh raspberries, sliced toasted almonds, and goat cheese crumbles. Season with fresh cracked pepper. Store remaining dressing in the refrigerator.
* If you like, you can top the salad with the protein of your choice.
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