Fresh Baby Greens with Pea Shoots and Almonds in Raspberry Vinaigrette - alive magazine
Crisp baby greens are lightly coated with a raspberry dressing. Fabulous colour. Fabulous flavours. And something everyone can eat. Assemble the salad ahead and…
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Cooking tools:
- Mandoline
- Salad spinner
- Pepper mill
- Chef's knife
- Cutting board
- Serving platter
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- y shaved on a mandoline
- 1 cup (250 mL) fresh pea shoots
- 1/2 cup (125 mL) raw sliced almonds, toasted
- 1/3 cup (80 mL) raspberry vinegar
- 1/4 cup (60 mL) finely minced fresh shallots
- 1/2 cup (125 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) maple syrup
- Salt
- freshly ground black pepper
- Crumbled goat cheese (optional)
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