Mixed Greens with Peaches, Pineapple and a Raspberry Vinaigrette (08.20.12)

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by Executive Chef Jason Merryweather, Harvest Restaurant at Thanksgiving Point

Raspberry vinaigrette

  • ½ c. frozen raspberries, thawed
  • ¼ c. red wine raspberry vinegar
  • ¼ c. sugar
  • 1 shallot small dice
  • ½ t. thyme
  • ¾ c. vegetable oil
  • ¼ c. olive oil
  • Salt and pepper

In a mixing bowl combine raspberries, sugar, vinegar, shallot, thyme. Using a wire whisk to mix well, breaking up the raspberries. Slowly add oil and emulsify, and season with salt and pepper.

Salad

  • 1 lb. mesclun greens mixed
  • 1 pineapple, peeled cored and medium diced
  • 1 lb. fresh strawberries, cleaned and quartered
  • 4 peaches, washed, pitted and medium diced
  • 1 c. sugar sweet tomatoes

Plating
Mix the vinaigrette with greens, fruit and tomatoes. Toss and place onto serving platter or separate plates.