RASPBERRY WALNUT SALAD WITH RASPBERRY LIQUEUR DRESSING ENJOY DAN:

RASPBERRY WALNUT SALAD WITH RASPBERRY LIQUEUR DRESSING

                                                                                             By CHEF DAN:

Serves 4

SALAD:

 Romine lettuce, (torn into bit size pieces)

1 avocado, diced

1 Walla Walla sweet onion, finely chopped

1 red/green roasted bell pepper

1 cucumber, thinly sliced

1/2-cup walnut halves

3/4-cup sugar

DRESSING:

3/4-cup fresh raspberries

3 tablespoon Dijon mustard

1/2-cup raspberry wine liqueur

1/4-cup raspberry vinegar

1/3-cup olive oil

1/2-cup Parmesan cheese

1/4-teaspoon rosemary

1 garlic clove, sliced

1/4-teaspoon white pepper

DIRECTIONS:

1.   Place walnuts and sugar in a skillet over medium-heat.

2.   Stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts.

3.   Remove from skillet and place on a sheet of aluminum foil to cool.

4.   Over an open flame roast bell pepper until charred black.

5.   Place in a plastic bag and let cool.

6.   When cool rub off blackened skin with plastic bag.

7.   In a bowl add all salad ingredients.

8.   In a blender add all dressing ingredients and blend till smooth.

9.   Pour over salad and toss to combine.

10.           Add candied walnuts.

ENJOY DAN:                                BON-APPETITE!!