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Prunes and goat cheese are great together any time of the year. When making this salad in the winter, use roasted, diced beets in place of raspberries.
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Place 1/4 cup (75 g) of the raspberries in a bowl and whisk in the mustard, honey, vinegar, hazelnut oil, olive oil, salt and pepper to make a dressing.
Divide the salad greens and onion slices among 4 bowls. Drizzle dressing over the greens and divide prunes and remaining raspberries among the bowls. Crumble goat cheese over the bowls and top with hazelnuts and thyme.
250 g / 1 cup raspberries
1 teaspoon Dijon mustard
1 teaspoon honey
60 ml / 1/4 cup white balsamic vinegar
45 ml / 3 tablespoons hazelnut oil
30 ml / 2 tablespoons olive oil
¼ teaspoon salt
1 pinch ground black pepper
250 g / 4 large handfuls salad greens
50 g / 1/4 cup thinly sliced red onion, soaked in cold water for 5 minutes and drained
125 g / 1 cup Diced Prunes or Prune Bits
200 g / 7 oz soft goat cheese
25 g / 3 tablespoons chopped hazelnuts
4 springs fresh thyme, stems removed and coarsely chopped
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