Spring Salad with Raspberry Dressing

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6 oz mixed spring greens
2 avocados, halved, removed from peels and sliced
½ pint raspberries
½ cup goat cheese
½ cup smoked almonds, roughly chopped
Garnish with smoked sea salt, optional

¼ cup raspberry vinegar
¼ cup honey
2 cloves garlic, finely minced
Pinch of salt

Recipe Description:

Recipe provided by Marilyn Markel, Culinary Director

Recommended wine pairing: Big Fire Pinot Gris


1. Whisk together dressing ingredients.
2. Right before service toss the spinach with some of the dressing. Compose four salads using all the ingredients. Drizzle with a little remaining dressing. Dressing will keep several days and is delicious on roasted vegetables, chicken and many other dishes.

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