Athenaeum House Raspberry Vinaigrette Salad with Toasted Pecans & Fresh Raspberries Preparation: 30 minutes Cooking: 0 minutes Serves: 8 guests Vinaigrette: ¼ cup raspberry jam 1 teaspoon honey 1 teaspoon Dijon mustard ½ cup raspberry vinegar (or balsamic or apple cider vinegar) ½ cup water 1 tablespoon finely chopped shallots ¼ teaspoon freshly cracked black pepper ¼ teaspoon salt 1 cup vegetable oil 2 tablespoons walnut oil
Vinaigrette: Place all ingredients, minus oils, in a bowl. Slowly add the oils while mixing or whisking so dressing will emulsify. If it separates, just keep it in a shaker bottle and shake before serving. Walnut oil or hazelnut oil is a key savory ingredient; however, alert any guests with nut allergies. Toss dressing and spring mix greens, and place in a serving bowl. Top salad with remaining ingredients and serve family style.
Salad: 1 (10-ounce) package organic baby lettuce spring mix blend 1 pint raspberries ½ cup toasted pecan pieces 4 ounces Raspberry Vinaigrette 2 ounces crumbled goat cheese
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