Rose and Berry Summer Salad
Recipe from Better Homes and Gardens

Smoked fish and sheep's milk cheese make this gourmet salad one to serve when entertaining guests.


Rose and Berry Summer Salad

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Servings: 6 servings
Total Time: 25 mins
Related Categories: Green Salad, Raspberries, Summer Salads, Summer Salads
 
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Ingredients
  • 7  ounces
    soft sheep's milk cheese or Brie cheese
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    On Sale
  • 6  cups
    mixed baby greens with baby red lettuce leaves or salad greens such as red romaine, red oak leaf or other red lettuce leaves
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  • 1/4  cup
    cup snipped rose petals or other assorted edible flowers*
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  • 8  to 12 ounces
    smoked white fish, smoked black cod (sablefish), or smoked salmon, bones removed and cut into 6 pieces
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  • 1/4  cup
    snipped fresh dill
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  • 1/4  cup
    salad oil
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  • 1/4  cup
    champagne vinegar or white wine vinegar
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  • 1  teaspoon
    sugar
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  • 1/2  teaspoon
    ground cardamom
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  • 1/2  teaspoon
    coarsely ground black pepper
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  •  
    Sea salt or salt and freshly ground black pepper
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  • 3  cups
    raspberries or blackberries
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Directions
1.
Cut cheese into thin wedges. In a large bowl toss greens and rose petals.
2.
On 6 salad plates arrange cheese, fish, and mixed greens. Sprinkle with dill.
3.
For dressing, in a small screw-top jar combine oil, vinegar, sugar, cardamom, and coarsely ground pepper. Cover tightly and shake until well combined. Season dressing with sea salt and freshly ground black pepper. Drizzle dressing over fish and greens. Serve with fresh berries. Makes 6 servings.

Note
The brands of sheep's milk cheese found in your grocery store or specialty cheese shop varies around the country, but they are increasingly available. Or refer to www.zingermans.com or www.blacksheepcheese.com.

Note
Use only flowers that have been grown without pesticides or other chemicals. Find them in the produce section of some supermarkets or from mail-order flower and herb farms. Avoid flowers from florist shops which are sometimes treated with chemicals.
Nutrition information
Calories 304, Total Fat 22 g, Saturated Fat 10 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 4 g, Cholesterol 47 mg, Sodium 786 mg, Carbohydrate 7 g, Total Sugar 5 g, Fiber 5 g, Protein 18 g. Daily Values: Vitamin C 25%, Calcium 22%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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