Salad is a must-have at any summer barbecue, and what better way to celebrate the warm weather than with a salad covered in sweet fruit, cheese, and a vanilla vinaigrette? Topped with nectarines and cheese-stuffed raspberries, this salad is a healthy and refreshing side dish (or main dish with some added protein) that’s perfect for the beginning of summer.
Ingredients:
4 oz basket of large Raspberries, washed
4 oz Italian Stracchino Cheese (Ricotta can be substituted)
1 large or 2 medium nectarines, cleaned and sliced (Can be grilled if you are ambitious)
3 cups spring greens - including baby spinach, kale and arugula
Dressing:
1/4 cup Lambrusco Wine Vinegar
1/4 cup Thick White Balsamic Vinegar
(You can adjust these two: If you like more tart - use more Lambrusco, If you like more sweet - use the White Balsamic - but keep the overall measurement at 1/2 cup)
1/4 cup Tuscan Blend Extra Virgin Olive Oil
1 teaspoon vanilla extract
Salt & Pepper to taste (seasoning salt can be substituted)
Construction:
With a small spoon (about 1/4 teaspoon size), fill each raspberry with the cheese. Set aside. 
Mix the vinegars, oil and vanilla in a jar. Shake vigorously.
Put the greens in a bowl and put salt and pepper over them. Toss. Then toss in the dressing. Start with a small amount and add the dressing to your preference. Toss and taste again for salt and pepper.
Add the nectarines and raspberries to the top just before serving.
Serves 4
Extra dressing can be refrigerated for a few weeks.
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