Name: Arugula, Watercress, and Goat Cheese Salad with Raspberry Vinaigrette
Prep time: 8 Minutes
Total time: 8 Minutes
Yield: Makes 6 servings
Ingredients: 1 cup fresh raspberries, divided; 1/2 cup olive oil; 3 tablespoons raspberry vinegar or white wine vinegar; 1 shallot, chopped; 1 teaspoon honey; 1 5-ounce bag mixed baby greens with arugula; 2 cups small watercress sprigs; 1/2 cup pine nuts, toasted; 1 cup crumbled soft fresh goat cheese (about 4 ounces)

Joe Dion of North Charleston, South Carolina, writes: "Because I work in a restaurant (I'm a chef at a place called Slightly North of Broad in Charleston), I don't let my cooking at home get too complicated. I'm at the restaurant five days a week and often work on weekends, but whenever I have the chance I enjoy getting together with friends and cooking for them."

Fresh raspberries flavor the dressing and give this light salad its sweet tang; the pine nuts add crunch.

Recipe notes

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