Sometimes you just need to eat a salad for dinner, and this one also works well for a buffet or brunch. I love fresh fruit on salads, and the berries add layers of color and sweet-tart flavor. If you don’t have a trifle bowl around, any large, glass bowl will work to showcase the colors–or, of course, a standard salad bowl will also do.
Of course you can swap out other ingredients to make this however you like–strawberries, walnuts, feta cheese instead of chevre–use what you like. Butter lettuce holds up well, as does romaine, so I would use one of these if you plan to use this for a buffet. Spring greens wilt too fast and they will compress under the weight of the berries and nuts.
- 1 or 2 heads butter lettuce, trimmed and torn
- 6 ounces fresh raspberries
- 6 ounces fresh blueberries
- 6 ounces chevre (soft goat cheese), crumbled
- ⅔ cup pecan halves
- juice of one navel orange
- juice of one lime
- ⅓ cup olive oil
- ¼ teaspoon ground white pepper
- salt, to taste
- Place half of the lettuce in the bottom of the trifle bowl and top with half of the raspberries, blueberries, goat cheese, and pecans. Top with the rest of the lettuce, and another layer with the remaining salad ingredients.
- For the vinaigrette, whisk together the orange juice, lime juice, olive oil, white pepper, and salt. Drizzle over the salad, or serve in a bowl on the side.
If you want to make this extra impressive, toss the nuts with an egg white and some cinnamon and oven-toast them for about ten minutes, just until they get crunchy.
Thanks for reading,