Michigan (Cherry) Salad
Fresh greens and seasonal fruit, roasted chicken and breaded gorgonzola bites dressed in a homemade raspberry vinaigrette.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Keyword: michigan salad
Servings: 2
Author: A Gouda Life
Raspberry Vinaigrette
- 1/2 cup fresh raspberries
- 1/4 cup olive oil
- 1/4 cup champagne vinegar
- 1-2 tablespoons honey to taste
- 1 tablespoon Dijon mustard
- pinch of salt
Michigan (Cherry) Salad
- 3 cups mixed greens or romaine lettuce
- 1/2 cup toasted pecans
- 1/2 cup blueberries
- 1/3 cup dried cherries
- 1/2 granny smith apple, sliced matchstick
- 1/2 cup raspberries
- 2 chicken breasts, cooked and sliced (rotisserie works well too!)
- 1 cup grape tomatoes, halved optional
- 1/4 cup gorgonzola cheese
Use an immersion blender (or regular) and blend vinaigrette ingredients until smooth.
Blend salad ingredients, top with dressing, crumbled gorgonzola and combine. OPTIONAL: fried gorgonzola cheese. Cut the gorgonzola into cubes. Dip into a beaten egg, then in bread crumbs (Pankow used), pressing the breading into place. Heat 1-2 tablespoons of olive oil in the bottom of a skillet. When the oil is hot, add the cheese cubes browning on both sides (but do not melt). Top the salad with the warm, fried gorgonzola.