Raspberry and Goat Cheese Salad

Raspberry and Goat Cheese Salad served in a white bowl atop a blue-and-white linen

The combination of juicy raspberries, salty pistachios, and creamy goat cheese is made all the more delightful with fresh mint leaves and a tangy vinaigrette.

Raspberry and Goat Cheese Salad
Makes 6 servings
  • 8 cups loosely packed watercress
  • 1½ cups fresh raspberries
  • 2 (4-ounce) logs goat cheese, sliced
  • ¼ cup chopped roasted salted pistachios
  • ¼ cup torn fresh mint
  • ¼ teaspoon ground black pepper
  • Raspberry and Shallot Vinaigrette (recipe follows)
  1. On a large platter, arrange watercress, raspberries, and goat cheese. Sprinkle with pistachios, mint, and pepper. Serve with Raspberry and Shallot Vinaigrette.

Raspberry and Shallot Vinaigrette
  • ¼ cup raspberry Champagne vinegar
  • 2 tablespoons finely chopped shallot
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • ½ cup canola oil
  1. In a medium bowl, whisk together vinegar, shallot, salt, and pepper. Slowly whisk in oil. Serve immediately.



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