Spinach and Frisee Salad with Raspberry Pickled Onions and Raspberry Vinaigrette

Servings: 4

Raspberry Vinegar:

1 cup frozen raspberries

2 cups vinegar

Raspberry Pickled Onions:

1/2 cup Raspberry Vinegar

1 teaspoon olive oil

2 tablespoons sugar 2 teaspoons kosher salt

1 pound sweet onions, peeled

and julienned

1 cup frozen raspberries,

partially thawed

Raspberry Vinaigrette:

1 cup Raspberry Vinegar

1 teaspoon fresh shallot, peeled and minced

2 teaspoons Dijon mustard

1/2 tablespoon honey

1/2 teaspoon kosher salt

3/4 cup olive oil

Spinach and Frisee Salad:

8 ounces baby spinach,

cleaned and dried

8 ounces frisee lettuce,

cleaned, dried and torn

2 ounces Raspberry

Vinaigrette

6 ounces Raspberry Pickled

Onions

2 ounces feta cheese,

crumbled

2 ounces almonds, slivered

and toasted

To make Raspberry Vinegar: In clean glass container, combine frozen raspberries and vinegar; cover tightly. Refrigerate 3-7 days prior to use.

Pour vinegar through fine strainer or cheesecloth-lined strainer into clean glass container. Cover container tightly and store in refrigerator. Discard raspberries.

To make Raspberry Pickled Onions: In medium, non-reactive container, combine Raspberry Vinegar, oil, sugar and salt. Stir to dissolve sugar. Add onions and raspberries. Toss well to blend and coat onions.

To make Raspberry Vinaigrette: In blender, combine Raspberry Vinegar, shallot, Dijon mustard, honey and salt. With motor running, slowly add oil in steady stream. Reserve remaining Raspberry Vinegar.

Once blended, pour Raspberry Vinaigrette into clean, non-reactive container; cover and reserve in refrigerator until ready to use.

To make Spinach and Frisee Salad: In medium mixing bowl, combine spinach and lettuce. Add Raspberry Vinaigrette and toss well to coat. Plate 4 ounces mixed greens. Top mixed greens with 1 1/2 ounces Raspberry Pickled Onions, 1/2 ounce feta cheese crumbles and 1/2 ounce toasted almonds. Repeat with remaining greens, Raspberry Pickled Onions, feta cheese crumbles and toasted almonds.