Enjoy a fresh, fruity and cooling vinaigrette with your salads this summer with Tess Master's effortless recipe.
Dressing: (makes 1 1/2 cups (360ml))
1/4 cup (60ml) fresh Lemon juice
1/4 cup (60ml) Balsamic vinegar
1 cup (160g) fresh Raspberries
2 tablespoons diced Red Onion (1 small very thin slice)
4 teaspoons pure Maple syrup, plus more to taste
1 teaspoon Dijon mustard
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup (120ml) extra-virgin olive oil
4 cups (120g) firmly packed Arugula (Rocket)
2 cups (208g) firmly packed Baby Spinach
1 green apple, cored, and sliced into 1/16th-inch slices with a Mandoline
1 (1/16th-inch) slice Red Onion, cut into small half moon pieces
1 cup (150g) crumbled Feta
1 cup (140g) blanched slivered Almonds
1/4 cup (30g) shelled Hemp seeds
To make the dressing, place the lemon juice, balsamic vinegar, raspberries, onion, maple syrup, mustard, salt, and pepper into the blender jar of the KitchenAid® Pro Line® Blender.
Secure the lid process starting on speed 1 and gradually increasing to speed 3 for about 10 seconds until pulverized. Keep the machine running, and remove the center lid cap.
Slowly pour the olive oil in through the center opening in one steady stream, and process for a further 10 seconds until emulsified. Pour the dressing into a small serving jug.
In a large salad bowl, gently toss the salad ingredients together, and serve the salad family style, passing the dressing at the table.
Serves 6 to 8