Summer Berry Salad for Syttende Mai

But what about trying them in a more unexpected application? Something leaning toward savory but that still showcases and highlights the sweetness of the berries?

This Summer Berry Salad is a showstopper of a salad that does just that and will make a colorful and delicious addition to your 17th of May table.

Crisp spring greens are tossed with a creamy balsamic vinaigrette, fresh berries, goat cheese, and toasted almonds.  The result is a sweet and savory delight that celebrates these precious jewels of summer.

Not only is this salad delicious to eat, it also makes a stunning presentation on a platter for a midsummer gathering or other festive summer celebration.

Get ready to wow your guests on the 17th of May with this unexpected and gorgeous summer salad.

Summer Berry SALAD

INGREDIENTS:

• 1½ tbsps. balsamic vinegar*
• 3 tbsps. extra-virgin olive oil
• 1 tsp. honey
• ½ tsp. Dijon mustard
• 2 tsps. sour cream
• 1 tbsp. minced shallot
• Salt and freshly ground pepper
• 5 oz. spring mix greens
• 1½ cups fresh berries (a mix of quartered strawberries, raspberries, blueberries and/or blackberries)
• ½ cup sliced almonds, toasted
• 1/3 cup crumbled goat cheese

INSTRUCTIONS:

1. Whisk the balsamic vinegar, olive oil, honey, mustard, sour cream, and shallot together in a small bowl. Season to taste with salt and pepper.
2. Transfer the greens to a large bowl and toss with the vinaigrette. Gently fold in the berries, almonds and goat cheese.  Season the salad to taste with salt and pepper. Transfer to a platter and serve immediately.

* The vinaigrette can be prepared up to 2 days ahead of time. Store it in a tightly sealed container in the refrigerator and give it a good shake or whisk before tossing it with the greens.