Red Berry Salad with Raspberry Vinaigrette
- Rocket salad leaves
- Goat´s cheese
For the vinaigrette:
- 100g raspberries
- 3 tablespoons of olive oil
- 3 tablespoons of vinegar (apple cider vinegar is a good choice)
- Gradually add orange juice, stirring constantly, pour the caramel mold.
- Cook in a double boiler until it takes consistency and, when tested with a stick comes out clean.
Begin by making the vinaigrette. Mix the olive oil, vinegar and salt. Soak the raspberries for at least half an hour and, past this time, add to blender with the olive oil, vinegar and salt mixture.
In a large bowl, place the rocket salad leaves and the red berries. Crumble goat´s cheese (the amount to your liking). Add the raspberry vinaigrette and serve.
And now enjoy!