Description
This salad dressing recipe works well for other salads featuring mixed greens, fruits, and nuts.
Serves 8.
Printable Recipe
Ingredients
| 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 |
Instructions
- 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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