Ingredients For the Rainbow Spring Salad 4 cups mixed spring greens cupred and watermelon radishes, sliced and quartered cup English cucumber, sliced and quartered cup green grapes, halved cup blueberries avocado, thinly sliced cup roasted hazelnuts, roughly chopped 4 ounces chvre goat cheese 1 tablespoon fresh dill, roughly minced 1 tablespoon fresh mint, roughly minced For the Champagne Vinaigrette cup extra virgin olive oil 2 tablespoons champagne vinegar 1 teaspoon lemon juice teaspoon salt, pepper to taste Instructions In a small bowl, whisk together all ingredients for the vinaigrette
Then, before making the stuffing, place the tray of cubed bread in the oven for 15-20 minutes, or until the bread starts to brown
Step 2 Next add the spices, the finely chopped pickle and the herbs, Season, then add the lid tightly and give it a good shake to combine and emulsify
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