Ted Cizma’s Arugula, Watercress and Goat Cheese Salad with Raspberry Vinaigrette

Sup on this fresh salad from Aerie’s executive chef—it’s truly a breath of spring.


For dressing
  • 1 cup fresh raspberries, divided
  • 1/2 cup olive oil
  • 3 tablespoons raspberry vinegar or white wine vinegar
  • 1 shallot, chopped
  • 1 teaspoon honey
  • Kosher salt and fresh cracked black pepper
For salad
  • 2 cups young arugula
  • 2 cups small watercress sprigs
  • 1/2 cup pine nuts, toasted
  • 1 cup crumbled soft fresh goat cheese (about 4 ounces)


Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with kosher salt and fresh cracked black pepper. Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among four plates. Sprinkle with goat cheese. Serves four. Chef’s note: I utilize sustainably farmed greens from nearby Werp Farms and fresh local raspberries. You can substitute peppercress for a zippier flavor. I love the fresh goat cheese curd from Zingerman’s creamery in Ann Arbor