CUSTOMER SERVICE

Spring Mix and Raspberry Vinaigrette
By Chef Luc Van Winden of Restaurant Chez Émile

Ingredients:

Salad

  • 142 g (5 oz) Fresh Attitude Spring Mix
  • 115 g (4 oz) Grilled Duck
  • 55 g (2 oz) Croutons

Dressing

  • 120 mL (approx. ½ cup) chopped Shallots
  • 200 g (0.45 lb) frozen Raspberries
  • 250 mL (1 cup) Sugar
  • 250 mL (4 cups) Canola oil
  • 300 mL (1 cup + 3 tbsp) Water
  • 120 mL (approx. ½ cup) Raspberry vinegar
  • Salt and freshly ground Pepper

Preparation:

  1. Cook chopped shallots until transparent.
  2. Moisten shallots with 250 mL of vinegar and reduce by half.
  3. Add sugar and raspberries.
  4. Mix in blender and add 120 mL vinegar.
  5. Drizzle olive oil and water alternately.
  6. Season to taste.
  7. Toss Fresh Attitude Spring Mix with grilled Duck and croutons.
  8. Add vinaigrette when ready to serve.


Return to recipies