Blogs

Top Hearted Posts

Fresh Berry Salad with Arugula & Goat Cheese - Spring Is Coming!

by on ‎02-23-2015 02:04 PM

Hello, foodies…


This Sunday is March 1! Spring will “spring” this month…we’re nearly there, friends, we’re nearly there. My social media genius Jenn and I arrived back in Philadelphia a short time ago. We had a cookbook signing in Palm Springs last night and had a terrific turnout. I really appreciate all of you taking time out of your no-doubt busy schedules to travel and say hello.


I think most of you know by now that with the coming of a new month, it means the coming of a new theme on In the Kitchen with David. So all throughout March we’re celebrating Spring & Easter Favorites to help you think lighter, healthier, fresher thoughts and prepare for the big Easter holiday which will sneak up on us April 4. First up this Sunday is a celebration of garden ingredients: Fresh Berry Salad with Arugula and Goat Cheese.


 


Fresh Berry Salad with Arugula and Goat Cheese


Fresh Berry Salad with Arugula and Goat Cheese
Serves 4–6


This recipe is prepared with the KitchenAid 9-Cup Exact Slice Food Processor with French Fry & Dough Attachment (K41122).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


Ingredients:


Salad:



  • 1 (6-oz) bag fresh baby arugula

  • 1/2 cup blueberries

  • 1/2 cup raspberries

  • 1/2 cup sliced strawberries

  • 4 oz crumbled goat cheese

  • 3/4 cup honey-roasted pecans or walnuts


Honey Vinaigrette:



  • 1/4 cup fresh orange juice

  • 2 tsp raspberry vinegar

  • 6 Tbsp extra virgin olive oil

  • 1 Tbsp honey

  • 1 tsp Dijon mustard

  • 1/4 tsp ground black pepper

  • 1/4 tsp salt

  • Zest of 1 orange


Preparation:



  1. To prepare the dressing, fully combine all the ingredients in a blender or food processor. Refrigerate until needed.

  2. To make the salad, place the arugula and berries into a large bowl. Just before serving, pour the desired amount of dressing over the salad and lightly toss to coat. Top with the crumbled goat cheese and roasted nuts. Serve.


For a long time, I wasn’t too sure about goat cheese. There are some varieties that are really strong and can overwhelm the senses. If you’re a fan of strong cheese, forgive me. If you’re not a big fan, though, I urge you to do a little research...whether online or by talking to someone in a specialty shop or right at your supermarket. Just promise me you'll try this recipe as written because the goat cheese, fresh berries, citrusy dressing, and crunchy nuts is a perfect combination.


So now you have a springtime appetizer…how about an entrée suggestion? Maybe Risotto-Stuffed Cabbage Rolls?


 



And, of course I have a bright, fresh dessert: Cannoli Cups!



 


Foodies, I’ll see you this Sunday at Noon ET on In the Kitchen with David.


Keep it flavorful!
—David


P.S. The Philadelphia Flower Show is kicking off this weekend. Don't forget I'll be doing a live demonstration there next Friday at 11:30am. You can buy tickets online at the Philadelphia Flower Show website. I'd love to see you there!