Summer salad with baby romaine and raspberries

Summer salad with baby romaine and raspberries

4 Romaine Lettuce
15g Basil
10g Flat parsley
2 Ready to eat avocados
125g Driscolls raspberries
5tbsp Extra virgin olive oil
1tbsp dijon Mustard
1tbsp honey
250g Chaource or soft goat cheese at room temperature
Salt and pepper

20 min. | 4 | other cooking styles

Raspberry

Raspberry

A delicious summer salad with baby romaine and Driscoll's raspberries.

Directions

Remove the ends of the heads of lettuce and cut them lengthwise into thin wedges. Remove the leaves from the basil. Finely chop the parsley leaves. Halve the avocados, remove the seeds and skin and cut the flesh into slices.
Divide the lettuce, basil, parsley and avocado over a large bowl.
Mash 4 raspberries finely with a fork and add the olive oil, vinegar, mustard and honey. Beat to a vinaigrette and season with salt and pepper.
Cut the Chaource (or goat cheese) into wedges and divide them with the rest of the raspberries over the salad. Drizzle with the dressing.

Leafs

Raspberry

Leafs

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