Wedge Salad with Raspberry-Chocolate Vinaigrette

ingredients

4 servings
 
Croutons
4 slices sourdough breadsourdough bread4
Extra-virgin olive oil, for drizzlingextra-virgin olive oil1
Vinaigrette
½ cup unsweetened frozen raspberries, thawedfrozen unsweetened raspberries½
¼ cup extra-virgin olive oilextra-virgin olive oil¼
2 tablespoons chocolate-balsamic vinegar (can be found in gourmet and specialty food stores)chocolate-balsamic vinegar2
1 tablespoon honeyhoney1
¼ teaspoon kosher saltkosher salt¼
1/8 teaspoon freshly ground black pepperfreshly ground black pepper1/8
1 head iceberg lettuce, quarterediceberg lettuce1
One 4-ounce chocolate bar with bacon pieces, such as Vosges, roughly chopped (can be found in gourmet and specialty food stores)chocolate bar with bacon pieces1
Special equipment: a 1- to 2-inch heart-shaped cookie cutterheart-shaped cookie cutter1

instructions

 
Croutons
Preheat the oven to 375 degrees F. Drizzle the bread with olive oil. Using a small heart-shaped cookie cutter, cut out pieces of the bread and place on a baking sheet. Bake until crispy and golden, 8 to 10 minutes. Set aside to cool.
Vinaigrette
In a blender, combine the raspberries, oil, chocolate-balsamic vinegar, honey, salt and pepper. Blend until smooth.

Place the wedges of lettuce on 4 plates and drizzle with the vinaigrette. Top with the chopped chocolate and croutons before serving.
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