Kitchen Connaisseur :: Recipes - Baked Goat Cheese and Asparagus Salad, with Raspberry Walnut Splash

Baked Goat Cheese and Asparagus Salad, with Raspberry Walnut Splash

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Maple Cappuccino Sauce

This fabulous dessert sauce is prepared with maple syrup, coffee, and cream. We've used it in several of our holiday baking recipes, and you could also drizzle it over your plum pudding or fruitcake for a little festive flair!

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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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