Fresh Herb Salad With Raspberries And Goat’S Cheese + Honey And Sherry Vinaigrette

• 4 oz farm fresh goat's cheese
• 1 bunch basil, stem removed, leaf separated
• 1 bunch flat leaf Italian parsley, stem removed and leaf separated
• 1 bunch shisho leaf, thick chiffonade
• 6 stems green fennel fronds
• 1 bunch fresh chies, cut 1" pieces
• 2 tablespoons fresh lemon thyme
• 1 bunch lemon basil, stems removed, leaf seperated
• 1 pint picked raspberries
• 1/2 cup local honey
• 5 tablespoons aged sherry vinegar
• 1/2 cup extra virgin olive oil
• 2 tablespoons Dijon mustard

1. VINAIGRETTE INSTRUCTIONS:
2. * In a bowl add the honey and the vinegar and the Dijon mustard.
3. * Begin to whisk together and slowly add the olive oil so you form an emulsion. Add a little more sherry vinegar if not tart enough.
4. *Reserve.
5. SALAD INSTRUCTIONS:
6. * Hand wash each herb and separate any excess stems. Place herbs in a large mixing bowl, and add the fresh raspberries.
7. * Drizzle over a little of the finished vinaigrette, add a little salt and pepper to taste.
8. * Place salad on individual plates and divide dollops of goat's cheese onto each salad.

fresh goats cheese, basil, flat leaf italian parsley, shisho leaf, green fennel, fresh chies, thyme, lemon basil, raspberries, local honey, aged sherry vinegar, extra virgin olive oil, mustard

Taken from www.epicurious.com/recipes/member/views/fresh-herb-salad-with-raspberries-and-goat-s-cheese-honey-and-sherry-vinaigrette-1261313 (may not work)