60 ml raspberry or balsamic vinegar
20 ml olive oil
10 ml Xylitol or honey
10 ml mustard
1,25 ml Himalayan salt
1 ml Cayenne pepper
480 g torn mixed salad greens (8 cups)
170 g thinly sliced fennel or celery (1 cup)
160 g youngberries (1 cup)
250 ml red or yellow cherry tomatoes, halved
55 g mild soft goat cheese, crumbled
In a bowl, whisk together vinegar, oil, xylitol, mustard, salt and pepper. Arrange the salad greens on four plates. Top with the fennel, raspberries, youngberries, tomatoes and goat cheese.
Drizzle with the dressing.