kosher salt & freshly ground black pepper, to taste
5 ounces mixed baby greens
1/4 cup pine nuts, toasted
2 Tablespoons seedless raspberry jam
1 Tablespoon red wine vinegar
1 head romaine lettuce, leaves separated, trimmed & torn into bite-sized pieces
1Prepare vinaigrette: In a small saucepan over medium heat, combine the balsamic vinegar, sugar and garlic and bring to a simmer, stirring frequently to dissolve the sugar. Simmer the mixture, uncovered, until reduced slightly, about 5 minutes.
2Add the raspberry jam and cook for 1 minute longer.
3Remove from heat and let cool to room temperature, then whisk in the red wine vinegar followed by the canola oil. Season to taste with salt and pepper. Set aside.
4Assemble salad: In a large bowl, combine asparagus, romaine, greens, most of the pine nuts, and most of the goat cheese.
5Drizzle vinaigrette over the salad and toss gently to coat all the ingredients. Season to taste with salt and pepper.
6Transfer salad to chilled salad bowls or plates.
7Garnish with remaining pine nuts and goat cheese.
Due to COVID19, we are only taking online orders. We are delivering biweekly and scheduling pick-up daily on beauty products and some meat products. If you’d like bulk meat, call us and we will deliver!