Field Greens with Raspberries and Candied Walnuts

  • Yield 2 servings

The juicy, ripe berries taste vibrant against slightly bitter greens and roasted nuts. This course really gets your taste buds hopping and prepares them for the main event.


Candied Walnuts:
1 teaspoon olive oil
1/4 cup walnut pieces
2 teaspoons sugar
Field Greens with Raspberries:
4 ounces field greens
1/2 pint raspberries, washed
1 tablespoon extra-virgin olive or walnut oil
1 tablespoon raspberry or balsamic vinegar
Kosher or sea salt and freshly ground black pepper


  1. To make nuts: Heat oil in a nonstick skillet over medium heat. Add walnuts and sugar. Saute 2 minutes until walnuts are golden brown and sugar melts over walnuts. Set aside to cool.
  2. To make greens: Place field greens in a large salad bowl. Sprinkle raspberries, oil, vinegar, salt and pepper over greens and toss gently. Divide between 2 plates and sprinkle candied walnuts over greens.



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