Earth Mother's Mesclun Medley with Raspberry Vinaigrette

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A fun and flexible salad that can be adapted to the offerings in your region.


  • 12 cup raspberry vinegar
  • 2 tablespoons honey (buy local)
  • 12 cup peeled and minced shallots
  • 34 cup extra virgin olive oil
  • sea salt & pepper to taste
  • 1 pound Mesclun greens (or seasonal baby greens, washed and spun dry)
  • 6 ounces Organic Valley Feta Cheese, crumbled
  • 2 green apples, seeded and chopped (large)
  • 13 cup pine nuts


For Raspberry Vinaigrette:
Blend vinegar, honey, and minced shallots in a blender or food processor (fitted with metal blade). With machine running, gradually add the best extra virgin olive oil you can find. Season with sea salt and pepper to taste.

In a large beautiful salad bowl, toss together fresh baby greens, Organic Valley Feta Cheese, chopped apple (or try an Asian pear), and pine nuts.

Immediately prior to service, drizzle vinaigrette over salad and toss to coat. Or allow guests to self serve (and beg for the recipe).

Serving Suggestions

Experiment with your recipe! Toss in some fresh basil, parsley and tarragon for a kick. Add sliced cucumbers if they're in season.

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