Prunes and goat cheese are great together any time of the year. When making this salad in the winter, use roasted, diced beets in place of raspberries. 309 kcal (1293 kJ); protein 9.3 g; fat 17.3 g; carbohydrates 27.2 g
Yield: 4 servings
250 g / 1 cup raspberries
1 teaspoon Dijon mustard
1 teaspoon honey
60 ml / 1/4 cup white balsamic vinegar
45 ml / 3 tablespoons hazelnut oil
30 ml / 2 tablespoons olive oil
¼ teaspoon salt
1 pinch ground black pepper
250 g / 4 large handfuls salad greens
50 g / 1/4 cup thinly sliced red onion, soaked in cold water for 5 minutes and drained
125 g / 1 cup Diced Prunes or Prune Bits
200 g / 7 oz soft goat cheese
25 g / 3 tablespoons chopped hazelnuts
4 springs fresh thyme, stems removed and coarsely chopped
Place 1/4 cup [75 g] of the raspberries in a bowl and whisk in the mustard, honey, vinegar, hazelnut oil, olive oil, salt and pepper to make a dressing.
Divide the salad greens and onion slices among 4 bowls. Drizzle dressing over the greens and divide prunes and remaining raspberries among the bowls. Crumble soft goats’ cheese over the bowls and top with hazelnuts and thyme.
![<p>Mangetout (manj-too) is a French salad made with young garden peas. The easiest way to make this salad when you don’t have access to garden peas is to use tender snow peas or snap peas. It’s a refreshing salad and makes a great accompaniment to any meal. You can use prunes in two ways: drizzle […]</p>](https://www.sunsweetingredients.com/wp-content/uploads/Snowpea-Salad-2.jpg)
