Fresh Raspberry Salad
old farmer’s rule was to plant Zinfandel vines near walnut trees. The
trees were to add a spicy complexity to the wine. We have 2 walnut
trees, planted in 1978. Not too many walnut trees around Paso Robles
anymore, but this salad brings them to mind. Along with fresh-picked
raspberries brought home from the berry patch, walnuts and Zinfandel
are a wonderful combination. Zinfandel goes through stages of ripeness,
starting at raspberry, then moving to blackberry, then plum, prune and
raisin. The 2010 shows off its raspberry/blackberry with this salad,
then the spicy walnut plays on the black pepper spice of the wine. Goat
cheese balances the acidity when the wine is young. This will be on the
sweet side for those steak guys out there; we love this when
raspberries are in season.
Note: we found Kozlowski Farms
Red Raspberry Vinegar at the local grocery store. Be careful using this
as pouring small amounts is difficult. We moved it to a different
bottle. Do not use prepared red raspberry vinaigrette as those will be
¼ cup raspberry vinegar
2 tsp honey
3 Tablespoons olive oil
6 grinds of fresh black pepper (less if your olive oil is the really peppery style)
½ cup walnut pieces, lightly glazed, found in the nut section or crouton area of the grocery store
1-10 oz container fresh raspberries, only fresh
½ medium red onion, very thinly sliced
½ cup goat cheese, crumbled when cold
2 large bunches loose leaf lettuce, your favorite 16 oz. package, but not spinach, clean, completely dry, and torn.
sure the finished salad is lightly dressed; depending on the kind of
lettuce, we’ve been known to add more so it’s not dripping
together the vinegar, honey, oil and pepper in your salad bowl. Add to
that the lettuce, onion, and walnuts. Toss, then add raspberries and
cheese and lightly toss again.
Serve with Zinfandel and BBQ tri-tip, to make the guys happy.