Wedge Salad With Raspberry-Chocolate Vinaigrette
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
59
Spice
63
Sweetness
39
Sourness
29
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Special equipment: A 1- to 2-inch heart-shaped cookie cutter For the croutons: Preheat the oven to 375 degrees F
3
Drizzle the bread with olive oil
4
Using a small heart-shaped cookie cutter, cut out pieces of the bread and place on a baking sheet
5
Bake until crispy and golden, 8 to 10 minutes
6
Set aside to cool
7
For the vinaigrette: In a blender, combine the raspberries, oil, chocolate-balsamic vinegar, honey, salt and pepper
8
Blend until smooth
9
Place the wedges of lettuce on 4 plates and drizzle with the vinaigrette
10
Top with the chopped chocolate and croutons before serving