Greens with Asparagus and Raspberries

  • Yield 4 servings

This salad with asparagus, goat cheese and raspberries is an amazing combination of flavors.

Field Greens Salad
Mark Boughton Photography / styling by Teresa Blackburn


Candied Walnuts:
1 teaspoon olive oil
1/4 cup walnut pieces
2 teaspoons sugar
Field Green Salad:
9 ounces bag field greens
1 pint raspberries
1 pound asparagus, cooked until tender and cut into 2-inch lengths
1/4 cup extra-virgin olive or walnut oil
1/4 cup raspberry or balsamic vinegar
1/4 teaspoon coarse salt
Freshly ground black pepper
1/4 cup mild goat cheese or goat cheese crumbles


  1. To prepare walnuts, heat oil in a large nonstick pan over medium heat. Add walnuts and sauté. Sprinkle with sugar and continue sautéing 2 minutes until sugar is melted and golden brown. Remove from heat and set aside to cool.
  2. To prepare salad, place greens in a large salad bowl. Add raspberries, asparagus, oil, vinegar, salt and pepper and toss gently.  
  3. Add goat cheese and lightly mix. Divide among 4 plates and sprinkle candied walnuts over tops. 

Recipe by Chef Steve Petusevsky



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