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Summer Berry Salad with Walla Walla Onion, Wild Mushrooms and Balsamic Vinaigrette Serves 4
- VINAIGRETTE
- 1 tablespoon grated orange zest
- 1/3 cup fresh orange juice
- 1/4 cup olive oil
- 2 tablespoons Kimberley Balsamic vinegar
- 2 teaspoons Dijon mustard
- Salt and fresh-ground black pepper to taste
-
- SALAD
- 1 white onion, sliced ¼-inch thick and separated into rings
- 3 tablespoons grapeseed or canola oil
- 1 pound wild mushrooms, wiped clean and sliced
- 4 cups (4 ounces) mixed baby greens
- 2 cups fresh raspberries or blackberries
- 2 slices crusty country bread, sliced ¼-inch thick, cut-in-half and toasted
- Salt and pepper to taste
- ¼ cup shredded sharp white cheddar cheese, grated parmesan, or crumbled fresh white goat cheese
- TO PREPARE VINAIGRETTE:
In a small bowl, whisk together the orange zest, orange juice. olive oil, vinegar, mustard, salt and pepper. Set aside. - TO PREPARE SALAD:
Set oven to broil. Line a broiler pan with aluminum foil. - In a medium bowl, toss the onion slices with 1 tablespoon of oil, salt and pepper. Put the onion rings on the broiler pan and broil 4 inches from the heat source for 5 to 6 minutes, or until slightly charred and softened. Let cool; set aside. Leave the broiler on.
- In a 12-inch skillet, heat the remaining oil over medium-high heat. Add mushrooms and season with salt and pepper. Cook for 3 to 4 minutes, or until lightly browned. Remove from heat and drain.
- In large salad bowl, toss the greens, berries, warm mushrooms and onions with the vinaigrette.
- Top the toasted bread with cheese and place under broiler until cheese has melted.
- To serve, divide salad among four plates. Top each serving with toast half.