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Baked Goat Cheese and Asparagus Salad, with Raspberry Walnut Splash

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Basil Flavoured Walnut Oil

Use this luscious, flavourful oil for your dressings and vinaigrettes during the long Salad Days of summer!

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Baked Goat Cheese and Asparagus Salad, with Raspberry Walnut Splash

The sharp sensation of goat cheese is deeply enhanced by our Raspberry Walnut Splash dressing!

Serves 8.

1/3 cup

Raspberry Wine Vinegar

2/3 cup

Basil Flavoured Walnut Oil

3 Tbsp

Maple Cappuccino Sauce

To taste

Salt and freshly ground pepper

24 spears

Asparagus, fresh - briefly steamed and chilled

6 cups

Mixed wild greens - trimmed

8 ounces

Goat Cheese

Roasted Garlic Olive Oil

In a blender, on high speed, mix the first 4 ingredients together. Cover and refrigerate.

Shortly before serving cut the cheese into 2 inch rounds and brush them with roasted garlic olive oil. Bake at 375° F for 3-5 minutes.
Plate the wild greens and arrange the asparagus on top. Liberally spoon the Raspberry Walnut Splash over the salad and top with the baked goat cheese.

Serve immediately

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from the selected recipe
	Basil Flavoured Walnut Oil
	Maple Cappuccino Sauce
	Raspberry Wine Vinegar
	Roasted Garlic Olive Oil

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