Good afternoon here me will give you a recipe nuts and fresh berries balsamic salad which is appetizing The way making it is very not too difficult. You just need to be careful to get results from nuts and fresh berries balsamic salad which has aroma and taste that can evoke our tastes.

So that the result of nuts and fresh berries balsamic salad, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare nuts and fresh berries balsamic salad delicious as long as you know the tricks and how to make this dish you can become serving very special.

Ingredients and seasonings used in prepare

1. Prepare 200 ml Strawberries
2. Prepare 1 Blueberries and blackberries (if available)
3. Prepare 1/4 cup Walnuts and pecan nuts
4. Prepare 1/4 cup Feta cheese and goat cheese
5. Prepare 5 Cherry tomatoes
6. Use 1 Mixed salad leaves
7. Prepare For the dressing:
8. Prepare 2 tbsp Balsamic vinegar
9. Prepare 1 tbsp Rice vinegar
10. Prepare 1 tbsp Olive oil
11. Prepare 1 to 2 tablespoons Honey
12. Use 1 dash less than 1/8 teaspoon Salt
13. Prepare 1 dash Pepper

Toss gently and top with the raspberries as desired. Remove the leaves from the strawberries and cut them in half. Add berries, pine nuts and goat cheese on top. In a small mixing bowl, add the balsamic vinegar, Dijon mustard, honey or brown sugar, and dried thyme.

Instructions to cook Nuts and Fresh Berries Balsamic Salad:

1. Mix the ingredients for the dressing well. Cut the strawberries into 5 mm slices and marinate with an adequate amount of dressing.
2. Cut cherry tomatoes in half or into quarters. Roughly chop the nuts and the cheese.
3. Wash the salad leaves and let them sit in cold water to make them crispy. Drain well in a sieve.
4. Put the salad leaves in a big bowl. Add all the berries and the cut tomatoes, and then mix lightly. Transfer to a serving plate and garnish with the chopped nuts and cheese.
5. Done and ready to serve!

While whisking, slowly add the EVOO until the dressing vinaigrette comes together. Season to taste with kosher salt and ground black pepper. To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed.

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