Stracchino Raspberry Salad

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) thats 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.