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Wedge Salad with Raspberry-Chocolate Vinaigrette

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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4 slices sourdough bread

Extra-virgin olive oil, for drizzling


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
  1. 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.
  2. For the vinaigrette: In a blender, combine the raspberries, oil, chocolate-balsamic vinegar, honey, salt and pepper. Blend until smooth.
  3. Place the wedges of lettuce on 4 plates and drizzle with the vinaigrette. Top with the chopped chocolate and croutons before serving.