Last week I had lunch at one of my new favorite restaurants, Mendocino Farms in Marina Del Rey. I love their food but even more so their philosophy. They are all about locally grown, farmers markets and eating seasonally (which I'm about too!) I sampled this salad from the deli case and knew I had to try to recreate it at home. I did and the results were amazing! They used pecans in their salad, I had walnuts so I used those. I didn't have any raspberry vinegar so I used red wine vinegar and some fresh raspberries. If you end up trying it let me know what you think. A Votre Sante!
Farmer's Market Salad
1 large plum sliced
1 pluot sliced
1/2 cup toasted chopped walnuts (or pecans)
3 oz smoked Gouda sliced into small pieces
4 to 6 cups organic mixed baby greens
Place greens, plums, pluots, nuts and cheese in a large bowl, toss with raspberry mint vinaigrette and enjoy immediately.
Raspberry Mint Vinaigrette
Juice of one lemon
2 Tbsp red wine vinegar
2 Tbsp raspberries (about 6 large)
2 Tbsp fresh mint leaves
2 green onions (only the white part about 2 inches each)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp agave nectar (or sugar)
1/4 cup extra virgin olive oil
Put the first five ingredients in a food processor and pulse until smooth. Add salt, pepper and agave (or sugar), taste and adjust seasoning, pulse quickly. Add olive oil in a steady stream to mixture, a few seconds in the food processor will mix it up nicely. Toss over salad, enjoy!