Baby Spinach Salad with Raspberries, Toasted Walnuts, Bacon and Cheese

Ingredients

• Dressing:
• 6 fresh red raspberries (from a pint of raspberries)
• 2 to 3 green onion tops, chopped
• ⅓ cup red wine vinegar
• 1 tbl honey
• salt and black pepper, to taste
• ½ cup olive oil
• Salad:
• 4 ozs walnut pieces
• 3 bacon strips
• 8 ozs baby spinach, rinsed and stemmed
• ⅓ to ½ cup Asiago cheese, shredded
• 1 pt fresh red raspberries, rinsed (reserve 6 for dressing)

Instructions

Raspberry Dressing: Using a mortar and pestle, mash the raspberries with the green onion tops. Spoon the mixture into container with a lid. Add the red wine vinegar, honey, salt and pepper and olive oil. Cover tightly and shake well. Let stand at room temperature while preparing the salad.

Place the walnuts in a single layer on a baking sheet. Spray with olive oil spray and toast in a 400 degree oven for about 3 minutes. Cool to room temperature. Cook the bacon in a skillet over medium heat until brown and crispy. Drain well and crumble.

Place the spinach in a large salad bowl. Add the toasted walnuts, crumbled bacon and shredded Asiago cheese. Shake the dressing and pour as much as desired over the salad. Toss gently to combine.

Arrange the salad on salad plates. Garnish with fresh raspberries. Serves 6 to 8.

Recipes for Cioppino and Baby Spinach Salad with Raspberries, Toasted Walnuts, Bacon and Cheese by Ric Averill.

Added Tuesday, Dec. 29, 2009