Courtesy Grant Easterbrook, The Olive Station
Ingredients
3-4 tablespoons Cascadian Wild Raspberry White Balsamic Vinegar
3-4 tsp lemon olive oil
1 tsp Dijon mustard
1/2 tsp sea salt
1/3 cup slivered almonds, toasted
1/3 cup feta cheese, crumbled
2 quarts lettuce greens
2 cups fresh raspberries
Freshly ground black pepper to taste
Directions
1. Whisk together Cascadian Wild Raspberry White Balsamic Vinegar, Lemon Extra Virgin Olive Oil, and Dijon mustard. Season to taste with salt and freshly ground black pepper. Set aside.
2. Add almonds to a dry pan and toast in a single layer over medium heat. Once you smell them toasting, toss and shake the nuts to turn. Continue tossing and shaking until all sides of almonds are golden brown – approximately
3 minutes. Be careful not to burn them. Remove pan from heat and pour nuts onto a plate to cool. If not used immediately, toasted nuts can be stored for up to two weeks.
4. Arrange lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds, feta cheese and fresh local raspberries. Tip: Keep an eye on th stove when toasting, due to their aromatic oils they can go from nicely toasted to burnt in a second.