I want the salad to be beautiful, healthy and really tasty. I like to have something sweet, salty and crunchy in my salads, and I love to use fresh fruits to contribute to a sweet touch – if you don’t have raspberries try with fresh blueberries.
Cheese works very well in salads, and it makes the salad more rich and filling.
Tip: Serve the salad with a good piece of grilled beef.
This article was written by Danish blogger and food stylist Ditte Ingemann. She shares her recipes and passion for food on her blog www.thefoodclub.dk.
Nordic salad with raspberries and cheese
150 g spelt, rinsed
125 g baby spinach, rinsed
125 g fresh raspberries
1 red onion, finely chopped
3 tbsp hazelnuts, finely chopped
75 g Castello Alps Selection classic
2 tbsp rapeseed oil
1 tbsp apple cider vinegar
1 tsp mustard
salt and black pepper
Bring rinsed spelt and water to a boil. Reduce heat, stir, cover, and cook for about 15-20 minuts or until the spelt is tender. Rinse with cold water. When the spelt is cool, gently toss it with spinach, raspberries, onions, hazelnuts and small pieces of cheese. Mix together the ingredients for the vinaigrette and add it to the salad and mix it all together. Taste and season as needed with more vinaigrette, salt and pepper.