Melon And Raspberries With Raspberry Vinaigrette Food

MELON WITH RASPBERRY SAUCE

Steps:

• Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside., Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape., On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.

RASPBERRY VINAIGRETTE

Steps:

• 1. Place water, vinegar, salt, honey, basil, and raspberries into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.
• 4. Replace lid plug and turn to Variable 10, then High. Blend for an additional 10 seconds.

TOSSED SALAD AND RASPBERRY VINAIGRETTE

Steps:

• For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
• For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
• Toss the salad with the vinaigrette before serving.

MIXED GREEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, and next 4 ingredients. Slowly add oil, whisking to combine.
• Divide mixed salad greens evenly among salad plates. Top with raspberries and Spicy Pecan Halves. Drizzle with raspberry vinaigrette.
• Spicy Pecan Halves:.
• 1/2 c butter.
• 3 tbsps sugar.
• 1/2 tsp salt.
• 1/4 tsp cayenne pepper.
• 1 (6oz) pkg pecan halves.
• In a medium skillet, melt butter over medium heat. Stir in sugar, salt and cayenne. Add pecan halves, tossing to coat. Cook 3 minutes, stirring constantly; spoon onto wax paper to cool. (makes about 1 1/2 cups).

RASPBERRY VINAIGRETTE

Steps:

• depending on the sweetness of the raspberries (frozen tend to be sweeter than fresh) you may need to adjust the amount of sugar to taste.
• In a one quart saucepan, combine vinegar, raspberries and shallot.
• Crush raspberries with a fork.
• Bring mixture to a boil and then reduce heat to a simmer.
• Cook for 5 mins or until mixture is reduced to approx 1/2 a cup.
• Strain mixture through a sieve into a blender.
• Process until smooth.
• Allow to cool.
• Add honey, sugar, lemon juice, mustard, dried thyme, salt, black pepper and water.
• Blend until smooth.
• Scrape down sides with a spatula and blend briefly to ensure that everything is well mixed.
• While blender is running, slowly drizzle half the canola oil in a steady stream.
• Stop the blender and scrape down the sides again.
• Turn the blender back on and slowly drizzle the remaining oil inches.
• Process until emulsified.

RASPBERRY VINAIGRETTE

Steps:

• Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

ARUGULA, WATERCRESS, AND GOAT CHEESE SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper.
• Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese. Serve, passing remaining dressing separately.

MELON, ORANGE & RASPBERRY CUPS

Steps:

• Tip the melon pieces into a large bowl. Splash over the orange juice and zest and sprinkle with the sugar. Mix well, then leave for 10 mins or until the sugar melts. Stir the raspberries through, then serve with ice cream or crème fraîche.