Savoury Berry Salad

By: Elna Botes van Schalkwyk

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.

Serves: 4