Yield: 6 servings
Ingredients
- 6 cups assorted fresh summer greens (1 5 litres)
- ½ cup thin sliced red onion (125ml)
- ½ cup julienne red pepper (125ml)
- ½ cup julienne yellow pepper (125ml)
- 8 oz goat cheese (227g)
- ½ cup toasted pine nuts (125ml)
Dressing
- ½ cup ruby port (125ml)
- 3 tablespoons grape seed oil (45ml)
- 2 tablespoons balsamic vinegar (30ml)
- 1 tablespoon Dijon mustard (15ml)
- 2 tablespoons fresh basil torn or chopped (30ml)
- ½ teaspoon salt (2.5ml)
- 1 teaspoon cracked pepper (5ml)
- 1 teaspoon honey (5ml)
Directions
- In a medium bowl combine all dressing ingredients and whisk together. You may also use a food processor for this. Taste and adjust seasoning if necessary.
- Place the greens, onions and peppers in a large serving bowl and toss gently.
- Drizzle with one third of the dressing. Top the salad with crumbled goat cheese and toasted pine nuts. Add remainder of dressing and serve immediately.