This salad was part of a menu for a dinner party to celebrate dear friends who were recently married!! My husband and I wanted to host a special gathering to honor the new couple, and the amazing journey they were embarking on - both in their personal lives and across the country to their new home.
It was a truly incredible evening, with a fabulous group of people - it was such a pleasure to plan and prepare, but the food definitely paled in comparison to the beautiful souls present.
SPINACH, MANGO AND RASPBERRY SALAD WITH GOAT CHEESE
2 packages fresh baby spinach
2 mangoes, peeled and sliced
1 (4 ounce) package goat cheese, crumbled
1 cup fresh raspberries
Toss spinach and mangoes with 1/4 cup basil vinaigrette in a large bowl, arrange on a serving platter or individual plates. Sprinkle with crumbled goat cheese and raspberries. Serve with remaining basil vinaigrette.
Whisk together 1/2 cup chopped fresh basil, 1/2 cup raspberry vinegar, 2 crushed garlic cloves, 1 tablespoon brown sugar, 2 teaspoons dijon mustard, and 1/2 teaspoon each of salt and dried crushed red pepper until blended. Add 1/2 cup olive oil in a slow, steady stream, whisking constantly until smooth.
Recipe adapted from Southern Living, February 2012