Romaine Salad with Raspberries, Pecans and Chevre

Summer Salad - Romaine, Raspberries and Chevre

Chevre was on sale at the grocery store and I bought a pound of it, looking forward to summer salads of fruit and lettuce with a bit of chevre and cheese. There really is no tastier cheese for a summer fruit and cheese salad. There also is almost no limit to the number of salads you can come up with, but for me, the tastiest is a mixture of raspberries, pecans and chevre with some romaine and raspberry vinaigrette.

First wash and shred the romaine, making a bed for your salad. Add  a handful of raspberries, a few pecans and a generous bit of chevre. I just dig it out with the tines of a fork. It’s so soft and creamy that slicing it seems silly. Sometimes I add some apple or pear slices, but today I went for a simpler salad. It’s so delicious with the sweet creaminess of the cheese blending with the sweet tartness of the berries to contrast with the freshness of the lettuce and the salty crunch of the pecans. Add a tart salad dressing like raspberry vinaigrette or a balsamic dressing and you’re in business.

Oatmeal & Berries

Steel Cut Oatmeal is so much more flavorful than regular oatmeal, it’s well worth the 30 minutes it takes to cook. Bring two cups of water to a boil. Add 1/2 cup of dry steel cut oatmeal and turn the water down to a simmer and stir for 30 minutes or so until done. I added about 1/8 cup of frozen raspberries that I zapped in the microwave with a teaspoon of vanilla sugar. I keep a canister of sugar with 2 vanilla beans in it to flavor the sugar. It adds an extra flavor note with more subtlety than you can get using the bean itself or extract.