Layer the following ingredients on individual salad plates:
- mixed greens
- sliced red onion
- feta cheese, crumbled
- real crumbled bacon (optional)
- caramelized pecans (*see note)
- fresh raspberries
Drizzle with raspberry vinaigrette (recipe below)....and enjoy on a sunny summer day!
- 1/2 cup raspberry vinegar (**see note)
- 1/2 cup olive oil
- 2 Tablespoons honey
- 1 teaspoon Dijon mustard
- freshly ground salt and pepper to taste
Blend raspberry vinegar, mustard, salt, pepper and honey...slowly add olive oil and blend well.
*To caramelize pecans, combine 1/2 cup pecans with 2 Tablespoons sugar in a large frying pan. Cook over medium heat, stirring constantly until sugar melts to a golden syrup and roasts the pecans (about 5 minutes). Turn onto parchment paper; cool and break into pieces.
**To make your own raspberry vinegar, combine 2 cups fresh raspberries with 2 cups of white vinegar in a glass jar with tight fitting lid. Mash raspberries slightly with handle of wooden spoon; store in refrigerator for one week...shaking jar daily. After seven days, strain the liquid and use in your favorite gourmet dressings. Store in refrigerator.