Wedge Salad with Raspberry-Chocolate Vinaigrette

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • Croutons:
  • 4 slices sourdough bread
  • Extra-virgin olive oil, for drizzling
  • Vinaigrette:
  • 1/2 cup unsweetened frozen raspberries, thawed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chocolate-balsamic vinegar (can be found in gourmet and specialty food stores)
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 head iceberg lettuce, quartered
  • One 4-ounce chocolate bar with bacon pieces, such as Vosges, roughly chopped (can be found in gourmet and specialty food stores)
  • Special equipment: a 1- to 2-inch heart-shaped cookie cutter
Directions

For the croutons: Preheat the oven to 375 degrees F. Drizzle the bread with olive oil. Using a small heart-shaped cookie cutter, cut out pieces of the bread and place on a baking sheet. Bake until crispy and golden, 8 to 10 minutes. Set aside to cool.

For the vinaigrette: In a blender, combine the raspberries, oil, chocolate-balsamic vinegar, honey, salt and pepper. Blend until smooth.

Place the wedges of lettuce on 4 plates and drizzle with the vinaigrette. Top with the chopped chocolate and croutons before serving.

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