Asian Summer Greens With Berries And Goat Cheese Recipe

Ingredients

Dressing:

1/2 c rice wine vinegar

3/4 c olive oil

1 Tbsp sesame oil

2 garlic cloves crushed

1/2 tsp fresh ginger - finely chopped

1 thai chili sliced

2 Tbsp maple syrup

salt & pepper to taste

Salad:

4 c mixed greens - I use arugula, shiso (japanese basil), red leaf lettuce, butter lettuce and endive

2 c summer berries - Strawberries, blueberries and raspberries work well

6 oz soft goat cheese, crumbled

1/2 cucumber finely diced

1 orange pepper finely diced

1/2 c garlic chips

Preparation

Dressing:

Whisk together vinegar, garlic, ginger, chili and maple syrup. Slowly whisk in the oils until loosely imulsified. Place in the refridgerator till service.

Salad:

Slice garlic lengthwise into thin slices. Coat with flour and pan fry in 2 inches of oil till golden and crispy. Drain and cool on paper towel, seasoning with salt and pepper

Assemble the salad in a large bowl. Greens, cucumber and pepper. Wash berries and remove any bruised or blemished ones. Cut any large berries in half or in quarters depending on size and add to the salad.

Toss with enough vinegrate to coat, right before serving. Top with the crumbled goat cheese, and garlic chips.

Makes 4 dinner sized servings