Farmers Market Salad With Raspberry Vinaigrette Food

KALE AND RADICCHIO SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Combine the oil, vinegar, Raspberry Syrup, salt and pepper in a jar. Seal with a lid and shake until emulsified. Place 2 tablespoons of the dressing in a large bowl. Add the kale and gently massage until it is evenly coated with the dressing.
• Add the radicchio, raspberries, ricotta and pecans and toss with the remaining dressing. Season with salt and pepper and transfer to a serving bowl.
• Place the sugar and 2 cups water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries have broken down, about 10 minutes. Pour the mixture through a strainer and return to the pot. Simmer over medium heat until the syrup has thickened, about 10 minutes more. Let cool completely, then pour into an airtight container and store in the refrigerator for up 2 weeks.

FARMERS' MARKET SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the walnuts on a sheet tray and cook until toasted, 8 to 10 minutes, and then cool to handle. Chop the walnuts and reserve.
• In a medium bowl combine the olive oil, miso, vinegar, honey and a pinch of pepper. Whisk until well blended. Taste, and adjust the seasoning with salt and more pepper if necessary.
• In a large bowl combine the greens, pears, feta and toasted walnuts. Add the dressing and toss to evenly coat. Transfer the salad to serving plates and serve immediately.