When Adam's parents were here, we went to wine country again. No complaints from me! I will go to wine country every chance I get. We decided to eat the traditional bread and cheese picnic but added in a salad for a bit of freshness and nutrition. This salad paired perfectly with the wines and cleansed the palate for the next set of vineyards.
Berry Salad with Goat Cheese Dressing (Cooking Light, April 2009)
2 Tbs. Champagne vinegar [or white wine vinegar]
2 Tbs. fat-free buttermilk
2 Tbs. honey
2 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 (3-oz.) package soft goat cheese
6 cups torn romaine lettuce
2 cups trimmed arugula
3/4 cup fresh blueberries
3/4 cup fresh raspberries
1/2 cup hulled fresh strawberries
1. Combine first 7 ingredients in a blender or food processor; process until smooth. Combine romaine and remaining ingredients in a large bowl. Drizzle goat cheese mixture over lettuce mixture; toss gently to coat. Serve immediately.
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