For the Salad:
6 small Boston lettuce leaves
1 head of frisée
3 radishes in a variety of colors, thinly sliced
1 cup California Giant Raspberries
1 cup California Giant Blackberries
6 cheddar crisps (recipe below)
For the dressing:
½ cup fresh raspberries
¼ cup red wine vinegar
¼ cup honey
½ cup olive oil
¼ tsp salt
¼ tsp black pepper
For the cheddar crisps:
6 tablespoons shredded Cabot Seriously Sharp Cheddar Cheese
For the Salad:
LAY a small bed of frisée on a plate. Top with a small Boston lettuce leaf face up to create a ‘bowl’.
PLACE a cheddar crisp in the center of the leaf and fill in on each side with more frisée. Add a few slices of radishes to each side of the cheddar crisp.
TOP the frisée with raspberries and blackberries on each side of the cheddar crisp and drizzle on the vinaigrette.
For the Dressing:
PLACE raspberries and vinegar in blender and purée until smooth. Strain through a mesh strainer to remove seeds. Place the strained purée back in the blender and add honey, salt, and pepper. Blend until smooth.
SLOWLY drizzle in olive oil, with blender still running, and blend until smooth and emulsified.
STORE in an airtight container.
For the Crisps:
PREHEAT oven to 375°F.
PLACE rounded tablespoons of cheddar on a baking sheet lined with a silicone mat. Keep 2 inches clear around each of the mounds to allow for spreading.
BAKE for 12-15 minutes or until the edges are light golden brown.
Remove from the oven and cool on the tray for at least 5 minutes before removing. Store in an airtight container.