Chris’ parent’s house is the perfect place to host a farm to table dinner because they have a little farm on their property. Ok, it’s a veggie garden but it has so much cool stuff including but not limited to raspberries! Chris’ parents were generous enough to let us pick a whole bunch of them to put in a salad for dinner. We had a pretty good haul from the farm but the raspberries definitely made the options for what I was going to do with the lettuce more interesting.
It was so tempting to just shove fistfuls of the beauties into my mouth and call it a day. But I showed restraint. Some restraint. There was at least one handful of berries that took a detour to my mouth.
The lovely head of lettuce from Tumbleweed Farms was crispy and sweet.
I like my lettuce chopped up into mouthful size pieces. Some people like it bigger or hand torn. There’s no right or wrong in my opinion, it’s ok to have a personal preference.
I really like blue cheese in salad. I really like blue cheese on anything really. This one was a lot softer than I wanted which made crumbling it difficult but the flavor was there and in the end, it worked out.
Where there’s a will, there’s a way. I got it to crumble in spite of this cheese’s best efforts not to.
Serves 4 to 6
- 1 1/2 Tablespoons of olive oil
- 1 1/2 teaspoons red wine vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 head of red lettuce
- 2 cups of raspberries
- 2 oz of blue cheese
- Combine olive oil, vinegar, Dijon mustard, salt, and pepper.
- Add washed, chopped lettuce; toss.
- Top with raspberries, and blue cheese.