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.

IMG 7237 - Raspberry and Blue Cheese Salad


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.

IMG 7282 - Raspberry and Blue Cheese Salad

The lovely head of lettuce from Tumbleweed Farms was crispy and sweet.

IMG 7297 - Raspberry and Blue Cheese Salad

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.

IMG 7310 - Raspberry and Blue Cheese Salad

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.

IMG 7313 - Raspberry and Blue Cheese Salad

Where there’s a will, there’s a way.  I got it to crumble in spite of this cheese’s best efforts not to.



Delightful Recipe

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.
  • Enjoy!

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