Summer Greens with Toasted Hazelnuts, ChÈvre and Berries
Serves 4 to 6.
Soaking the red onion slices in the ice water refreshes them and softens their "bite." Save any leftover dressing. It will keep, covered, in the refrigerator for up to two days. You may want to add a little cooked chicken or grilled pork to make this a heartier dish.
Vinaigrette:
1/4 c. raspberry vinegar
1 shallot, chopped
1 tsp. Dijon mustard
1/2 c. walnut or extra-virgin olive oil
1/4 c. raspberries, crushed
Pinch of sugar to taste
Salad:
1 small red onion, thinly sliced
1/2 c. hazelnuts (filberts)
6 oz. mixed salad greens (butter lettuce, arugula, sorrel, mâche, etc.)
4 to 6 oz. chèvre (or mild feta) crumbled
1 c. sliced strawberries (or a mix of strawberries, raspberries and blueberries)
Salt and freshly ground black pepper to taste
Directions
To make the vinaigrette: Whisk together the vinegar, shallot and mustard in a small bowl. Whisk in the oil and stir in the raspberries and sugar.
In a bowl, combine the onion slices with ice water to cover. Preheat the oven to 350 degrees. Spread the nuts on a baking sheet and toast until the skins begin to crack and darken, about 10 minutes. Remove from the oven, wrap the still-warm nuts in a clean kitchen towel, and rub them between your palms to remove the skins. Chop and set aside.
Drain the onion slices and pat dry. Toss the onion with the greens, cheese and strawberries, then toss with enough dressing to lightly coat the greens. Season with salt and pepper. Scatter the hazelnuts over all and serve.
Nutrition information per serving:
Calories310Fat29 gSodium100 mg
Carbohydrates8 gSaturated fat5 gCalcium74 mg
Protein6 gCholesterol9 mgDietary fiber3 g
Diabetic exchanges per serving: 1 vegetable,1 medium-fat meat, 5 fat.
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