Substitute blueberries for a less tangy flavour.
1 cup mesclun salad
1 pear, sliced
1 whole red pepper
½ teaspoon olive oil
Salt to taste
Pepper to taste
Golden Raspberry Vinaigrette
1 cup fresh golden or red raspberries
3 tablespoons lemon juice
¼ cup olive oil
2 tablespoon honey
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons Dijon mustard
For the Golden Raspberry Vinaigrette
Place all ingredients in a blender. Blend until smooth.
For the Red Pepper
Brush red pepper with oil. Roast pepper over an open flame turning to ensure even charring. Remove from heat and place in a brown paper bag. Let pepper steam inside bag 3-5 minutes. Peel charred skin from pepper and remove seeds. Slice lengthwise and season with salt and pepper.
This original recipe first appeared in the Fall 2016 issue of City Style and Living Magazine.
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