This crisp and colourful salad really is the taste of summer. It’s sweet, crunchy and fresh with loads of texture; it crosses the line between sweet and savoury and it absolutely works.
250 g raspberries
1 tsp Dijon mustard
1 tsp creamy blossom honey
4 tbsp white balsamic vinegar
3 tbsp hazelnut oil
2 tbsp olive oil
1/4 tsp salt
1 pinch of ground black pepper
250 g ready-to-eat mix of assorted small salad leaves
50 g red onion
125 g Sunsweet prunes
200 g soft goats’ cheese
25 g chopped hazelnuts
4 stems of fresh thyme
MK2