Turkey Salad with Raspberry Vinaigrette

170 grams of Driscolls Raspberries
60 ml of balsamic vinegar
1/2 Tsp. sugar
1/4 Tsp. coarse ground black pepper
120 grams of field greens
120 grams of sugar snap peas, trimmed and blanched
170 grams of turkey strips, cooked and sliced
60 grams of ricotta salata cheese, grated

10 min | 2 | other courses

This raspberry salad with turkey gets fantastic flavor from balsamic vinegar and salty ricotta salata cheese. Not the soft ricotta you might be familiar with, ricotta salata is a pressed, salted hard cheese with a lot of flavor.

Directions

Puree 65 grams of the raspberries, balsamic vinegar and sugar in a blender or food processor; strain. Stir in black pepper. Combine field greens, remaining raspberries, sugar snap peas and turkey in a medium bowl. Drizzle dressing over salad. Toss until evenly coated. Divide between two serving plates. Sprinkle with cheese.