Raspberry, Bresaola and Goats Cheese Summer Salad



  • 1 punnet raspberries  

  • 1 packet bresaola  

  • 1  jar marinated goats cheese  

  • 1 packet pecans 

  • 1 Tbsp honey  

  • 1 lemon  

  • ½  Tbsp raspberry vinegar  

  • ½ Tbsp caramelised balsamic  



  1. In a small bowl, mix together the lemon juice, raspberry vinegar, caramelised balsamic and oil from the goats cheese. Mix well and set aside your raspberry dressing. 

  2. Roughly chop your pecans and then in a small frying pan, lightly sauté them with honey

  3. Shave the fennel and toss it with lemon juice to prevent oxidising. 

  4. Wash and pick the watercress and the witlof and serve with teared pieces of bresaola. Toss alongside raspberries, shaved fennel, honey pecans and goats cheese. Finish by lashing with raspberry dressing.