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Berry Rocket Salad
Serves4
Cooking time
30m
Top off this light salad with a powerhouse of flavours! Throw in some sweet pecans and drizzle with the turmeric orange vinaigrette to make an amazing pairing with peppery rocket and sweet blueberries and raspberries.
Ingredients
Turmeric Orange Vinaigrette
1 tspground turmeric
1/2 tspchopped garlic
6 Tbspextra-virgin olive oil
salt and pepper to taste
1/2 large orange, peeled and segmented
1 tspdijon mustard
1 1/2 tspbalsamic vinegar
1 Tbsphoney
Salad
4 cupsfresh rocket
3/4 cupDriscoll's blueberries
3/4 cupDriscoll's raspberries
115gsoft goat cheese
1 cupcandied pecans
Basalmic-Orange Vinaigrette
candied pecans
450gwhole pecans
1 cupicing sugar
1 tspsalt
1 tspcinnamon
1/4 tspcayenne pepper
1 Tbsphoney
1 1/2 tspbalsamic vinegar
1 tspdijon mustard
2 egg whites
Method
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Candied pecans
In mixing bowl, whisk together the egg whites, sugar, cinnamon, and cayenne pepper. Whisk until frothy, then, place pecans in egg white mixture and coat generously. Arrange a baking sheet pan with parchment paper or aluminium foil. Spray or grease the pan with oil, then spread the pecans on the pan evenly. Sprinkle with salt, then bake for 20-25 minutes, or until golden brown, tossing every 5 minutes. Cool for 1 hour and store in plastic or glass container until ready to use. (Note: These are great during the holidays and always a great snack) Place all ingredients except oil into a blender. Blend on medium for 10-15 seconds until all ingredients are combined. With blender running, slowly drizzle in olive oil. Then, finish with salt and pepper. Store in glass or plastic container in the refrigerator until ready to use.
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Salad
Arrange the rocket among 4 salad plates. Place blueberries and raspberries on top of rocket. Then, crumble goat cheese and pecans over the salad, drizzle with vinaigrette and serve immediately.
