Rockport Salad
Milk Street Café Boston, Mass
Owner Marc Epstein; Chef Laura McDaniel

Recipe from Secret Restaurant Recipes by Leah Schapira and Victoria Dwek 
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications

Keep this dressing in the fridge to toss on any salad featuring in-season fruit


Salad Ingredients
6 oz. mixed greens
1 pear, cut into ½-in cubes or sliced
¾ cup red grapes, halved
½ cup dried cranberries
½ cup shelled pistachios
3 oz. goat cheese, crumbled

Honey-Balsamic Dressing Ingredients
2 Tbsp Balsamic vinegar
¼ cup white vinegar
¼ cup honey
½ tsp. lemon juice
½ tsp. coarse sea or kosher salt
⅛ tsp. ground black pepper
6 Tbsp. extra virgin olive oil


In a mixing bowl, combine greens, pears, grapes, cranberries, and pistachios.
Prepare the dressing: In a medium bowl, whisk together vinegars, honey, lemon juice, salt, and pepper. Continue to whisk while drizzling in olive oil until dressing is emulsified. Drizzle dressing over salad (you will not need all the dressing) and toss to combine; alternatively, you can serve the dressing on the side.
Place salad on each plate and top with goat cheese.

Makes 4 servings


Recipe: Kosher, dairy, salad


Salads and Salad Dressings