Greens with Asparagus and Raspberries

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/22/2020

This salad with asparagus, goat cheese and raspberries is an amazing combination of flavors.

Serves: 4 Save

Ingredients (13)

  • Candied Walnuts:
  • 1 teaspoon olive oil
  • 1/4 cup walnut pieces
  • 2 teaspoon sugar
  • Field Green Salad:
  • 9 ounce 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

Directions

  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.

Rhubarb Sour

The Bar

Ingredients (5)

  • 1.5 oz. The Singleton of Glendullan 12 Year Old Single Malt Scotch Whisky
  • .5 oz. Rhubarb Liqueur
  • .5 oz. Lemon Juice
  • .5 oz. Monin Sugar Syrup
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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