PISTACHIO BERRY GOAT CHEESE SALAD

Ingredients

• ¼ cup Roasted, salted pistachios, chopped
• 6 ounces Goat cheese
• ½ cup Sliced strawberries
• 1 tablespoon Balsamic vinegar
• 1 – 2 teaspoons Honey
• 3 tablespoons Olive oil
• Salt
• Pepper
• 8 ounces Prewashed baby lettuce salad greens or spring mix
• 1 pint Raspberries
• 1 cup Blueberries

Instructions

1. Place the chopped pistachios on a plate. Divide the goat cheese into 16 equal pieces (about 1 teaspoon each) and roll into balls. Roll the cheese balls in the pistachios. Can be made up to 2 days ahead. Cover with plastic wrap and refrigerate.
2. Put the strawberries in a blender with the vinegar, 1 teaspoon honey, olive oil and a pinch of both salt and pepper. Blend until smooth and creamy. Taste and add more honey, salt and/or pepper if desired. Can be made a day ahead. Store in a small jar or covered container and give a good shake before using.
3. Put the salad greens in a large mixing bowl and toss with the dressing. Add the raspberries and blueberries and gently toss. Divide the salad among 6 salad plates and top each with 4 pistachio goat cheese balls.