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Print this recipe 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
  1. TO PREPARE VINAIGRETTE:
    In a small bowl, whisk together the orange zest, orange juice. olive oil, vinegar, mustard, salt and pepper. Set aside.
  2. TO PREPARE SALAD:
    Set oven to broil. Line a broiler pan with aluminum foil.
  3. 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.
  4. 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.
  5. In large salad bowl, toss the greens, berries, warm mushrooms and onions with the vinaigrette.
  6. Top the toasted bread with cheese and place under broiler until cheese has melted.
  7. To serve, divide salad among four plates. Top each serving with toast half.
Recipe courtesy of Cory Schreiber, International Culinary School, Art Institute of Portlandback to top