One peek at the ingredients tells you this is my mom’s recipe: “balsamic vinegar, aged at least 8 years… older even better”, “fresh brie or goat cheese”, “semi-course sea salt, coral, black or herbed”. My mom, Dorothy McNett, is a cooking instructor and gourmet foodie… can you tell? This makes a phenomenal spring salad using fresh berries and baby spring greens. Perfectly balanced with aged balsamic and honey, and served with a side of cheese or chicken and a display of marinated balsamic berries. From Dorothy McNett’s Recipe Book .
1 cup fresh local berries of choice (strawberries, raspberries, blueberries…)
1 teaspoon honey
about 1/2 teaspoon good quality balsamic vinegar
2-3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar (at least 8 years aged, older even better)
pinch unrefined sea salt
few grindings of pepper
1 teaspoon honey (to balance the flavors)
2-3 really ripe berries, finely diced or smashed
fresh local greens, washed and spun dry
fresh brie or goat cheese, or diced cooked chicken
semi-coarse sea salt (coral or black, or herbed)
Put the berries in a bowl, slicing or dicing if they are large. Toss with the honey and the 1/2 teaspoon of balsamic.
In a measuring cup, whisk together the olive oil, balsamic, sea salt, pepper, honey and the diced or smashed berries to make the dressing.
Arrange the greens on individual plates, drizzling with the dressing. Place the cheese or chicken on the side and drizzle with the marinated berries. Sprinkle all with a few grains of the semi-coarse salt.