Wedge Salad with Raspberry-Chocolate Vinaigrette


4 servings
4 slices sourdough breadsourdough bread4
Extra-virgin olive oil, for drizzlingextra-virgin olive oil1
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


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.
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.
This recipe has also appeared in:


Already registered? Click to login.

Register with my site and you'll get exclusive access to more recipes as well as cool
website features like the "recipe box" and "grocery list"!

* required field

email address*    
password (min. 6 characters) *    
first name*  
last name*  
zip code