Martha’s vineyard raspberry/maple salad

Add sliced rotisserie chicken to it and this salad can be a meal in itself. It delivers a refreshing balance of crisp greens, fruity raspberries and salty blue cheese.

Serves 6 to 8 Prep time 10 minutes
Cook time 5 minutes

salad
100g pine nuts
500g to 600g mixed field greens
1 medium red onion, sliced thin
150g high quality blue cheese, crumbled
225g fresh organic raspberries
100g pinenuts
250g shredded roasted chicken (optional)

raspberry/maple vinaigarette
2 tbsp sugar-free raspberry jam
3 tbsp pure maple syrup
60ml balsamic vinegar
125ml extra virgin olive oil
salt and pepper to taste

• Toast pine nuts in a dry skillet until just lightly browned, set aside to cool.
• Gently toss greens, onions, cheese, raspberries and chicken (optional) together (taking care not to bruise the berries).
• Prepare vinaigrette by whisking all ingredients together until emulsified. Toss dressing in salad and sprinkle pine nuts on top.

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