Mixed Greens with Berries and Honey-Glazed Hazelnuts

by Patsy Jamieson

Midsummer is prime time for salads. Local salad greens are abundant, and during the hot weather, we crave crisp, cool dishes that require minimal cooking. This sophisticated and colorful salad showcases the season’s fresh berries (you can use strawberries, raspberries, blueberries and/or blackberries), caramelized nuts, and creamy goat cheese. Pureed berries form the basis of the dressing, giving it a velvety consistency and fruity flavor. 

Ingredients

Dressing:

1/3 cup fresh or frozen and thawed sliced strawberries, raspberries, blueberries and/or blackberries

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon water

1 teaspoon Dijon mustard

1 small clove garlic, crushed and peeled

½ teaspoon honey

1/8 teaspoon salt, or to taste

Freshly ground pepper to taste

2 tablespoons finely chopped shallots

Salad:

2 teaspoons extra-virgin olive oil

2 teaspoons honey

1/2 cup chopped hazelnuts

10 cups mesclun salad greens, washed and dried

1 cup fresh, blackberries, raspberries, blueberries or halved strawberries

1/2 cup crumbled goat cheese or feta (4 ounces)

Preparation

1. To make the dressing: Combine all the dressing ingredients in a blender. Cover and blend until smooth. The dressing will keep, covered, in the refrigerator for up to 4 days.

2. To make the salad: Preheat the oven to 350ºF. Coat a small baking dish with cooking spray. Combine 2 teaspoons oil and 2 teaspoons honey in a medium bowl. Add the hazelnuts and toss to coat. Transfer to the prepared baking dish and bake, stirring from time to time until fragrant, 10 to 14 minutes. Let cool complete

3. Just before serving, place the salad greens in a large bowl. Drizzle the dressing over the greens and toss to coat. Divide the salad among 4 plates. Scatter the berries, cheese and glazed hazelnuts over each salad. Serve immediately.

Yield

Makes 6 servings, 1/4 cup dressing and 1 2/3 cups salad each.