Berry Salad with Caramelized Pineapple Vinaigrette
2 cups Fresh Pineapple cleaned and small diced
1 tbsp Brown Sugar
1 Cups White Vinegar
1 1/2 Cups Salad Oil
as needed Salt
as needed cold water
In a large saute pan, heat a small amount of blended oil and add in the pineapple. Saute until the pineapple has a golden brown color, toss in the brown sugar. Deglaze with the vinegar and reduce by half. Remove from the heat and transfer to the blender cup. Puree the mix in the blender and slowly add your oil. If the vinaigrette becomes too thick, add in a few tbsp of cold water. Season with salt as needed and allow to cool.
For the salad:
1 head Bibb (aka Butterhead) Lettuce
as needed dried blueberries
as needed dried strawberries
as needed dried apricots sliced thinly
as needed goat cheese
as needed walnuts
Cut the core from the lettuce and tear the lettuce leaves into smaller pieces. Dress with the desired amount of vinaigrette and toss. Garnish salad with the desired amount of dried fruits, goat cheese, and walnuts.
Click here to receive weekly recipes, hand-selected by Amy Hanten, delivered directly to your email every Friday.