Arugula, Rasberry and Blackberry Salad
SHARE THIS RECIPE!
© The Food Network
1. Whisk together the olive oil, lemon juice, shallot, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
2. Add the arugula, raspberries, blackberries and goat cheese to a large serving bowl. Drizzle with the vinaigrette and serve immediately.
If you can’t find baby beets, bigger ones will do if you peel them and cut them into smaller pieces. The beets may be stored in the jar for up to 4 days.
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 small shallot, minced
Kosher salt and freshly ground black pepper
5 ounces arugula
1 cup raspberries
1 cup blackberries
2 tablespoons crumbled goat cheese
Hands on time