Summer Berry Salad with Citrus Vinaigrette



4 ounces of romaine lettuce

1/4 cup toasted pecans

1/4 cup quartered fresh strawberries

1/4 cup fresh blueberries

1 ounce citrus vinaigrette dressing     

   (recipe follows)


Divide lettuce between two plates.

In a small bowl, combine nuts and fruit; stir to combine and divide between salads.

Top with dressing and serve immediately. Yields 2 salads.




1 shallot, peeled and halved

1/4 teaspoon lemon zest

3 Tablespoons fresh squeezed lemon juice

1/4 cup white vinegar

2 Tablespoons fresh squeezed orange juice

Fresh ground pepper and Kosher salt 

    to taste

3/4 cup extra virgin olive oil


Place shallot in food process (or blender). Process until as small as possible.

Add zest, juices, vinegar, salt and pepper; blend well.

With processor (or blender) running, slowing drizzle in the oil until well emulsified. 

Adjust seasonings and chill well before using. Yields 1 cup (about 16 servings).