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Summer Berry Salad with Cumin-Lavender Vinaigrette Recipe by Chef Freyka, Harmons Grocery Stores Yield 8
Ingredients:
1/4 red onion, thinly sliced
5 oz. Mixed baby greens
½ cup Fresh Strawberries, sliced
½ cup Raspberries, halved
½ cup Blackberries
1 cucumber, scored, halved lengthwise, seeds removed, cut crosswise into 1/2-inch slices
Almonds, sliced, candied
Cumin-Lavender Vinaigrette. Recipe follows
2 medium pieces of Burrata Cheese
Directions:
1. Soak the thinly sliced onions in cold water with 1 tsp. of salt, for at least 10 minutes.
2. Drain the onions, and wash off the excess of salt. Rinse the water.
3. Toss all ingredients, including the onions, with the Cumin-Lavender Vinaigrette. When tossing be careful not to break the berries.
4. To serve, arrange salad on individual plates; making sure to arrange the berries, so that they will garnish the presentation.
5. Carefully divide each Burrata cheese in 4, and sit right on top center of the salad.
6. Optional, drizzle with balsamic glaze or raspberry glaze right before serving.
Ingredients:
1 Tbsp. Lavender Seeds Grind into a powder Pantry/Spices
½ Tbsp. Shallots Minced
½ Tsp. Garlic Minced
1 Tsp. Dijon
2 Tbsp. Fresh Lemon Juice
3 Tbsp. Light Olive Oil
2 Tbsp. Cilantro Roughly Chopped
Directions:
1. Grind the lavender seeds, reserve.
2. Combine the shallots, the garlic, and the Dijon in a bowl.
3. Incorporate the lemon juice.
4. Whisking simultaneously, incorporate the oil into the bowl.
5. When vinaigrette is ready, season with salt and pepper and incorporate the lavender and cilantro.
