You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

  • 1 teaspoon olive oil
  • 1/4 cup walnut pieces
  • 2 teaspoons sugar
  • 9 ounces bag field greens
  • 1 pint raspberries
  • 1 pound asparagus, cooked until tender and cut into 2-inch lengths
  • 1/4 cup extra-virgin olive or walnut oil
  • 1/4 cup raspberry or balsamic vinegar
  • 1/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 1/4 cup mild goat cheese or goat cheese crumbles

Instructions

  1. To prepare walnuts, heat oil in a large nonstick pan over medium heat. Add walnuts and sauté. Sprinkle with sugar and continue sautéing 2 minutes until sugar is melted and golden brown. Remove from heat and set aside to cool.
  2. To prepare salad, place greens in a large salad bowl. Add raspberries, asparagus, oil, vinegar, salt and pepper and toss gently.  
  3. Add goat cheese and lightly mix. Divide among 4 plates and sprinkle candied walnuts over tops. 
Recipe by Chef Steve Petusevsky

Videos You Might Also Like

The recipe was originally published as Greens with Asparagus and Raspberries on Relish.com

Didn't find what you were looking for? Try another search: