Well, because it’s supposed to be close to 80 today, I couldn’t resist another cold salad for Meatless Monday. I mean, how much more warm weather are we really going to get?

Toss up this salad and sit on your balcony, deck or other outdoor space tonight and enjoy the weather while you can. It might be a little breezy, but, hey, breezy and 75 degrees is better than the freak October blizzards we’ve had in the past.

Earth Mother’s Mesclun Medley with Raspberry Vinaigrette

1/2 cup raspberry vinegar

2 tablespoons honey (buy local)

1/2 cup peeled and minced shallots

3/4 cup extra virgin olive oil

Sea salt & pepper to taste

1 pound Mesclun greens (or seasonal baby greens, washed and spun dry)

6 ounces feta cheese, crumbled

2 green apples, seeded and chopped (large)

1/3 cup pine nuts

For Raspberry Vinaigrette:

Blend vinegar, honey, and minced shallots in a blender or food processor (fitted with metal blade). With machine running, gradually add the best extra virgin olive oil you can find. Season with sea salt and pepper to taste.

In a large beautiful salad bowl, toss together fresh baby greens, feta cheese, chopped apple (or try an Asian pear), and pine nuts.

Immediately prior to service, drizzle vinaigrette over salad and toss to coat. Or allow guests to self serve (and beg for the recipe).

— Recipe from www.organicvalley.coop.

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