Culinary Spinach and Frisee Salad with Raspberry Pickled Onions and Raspberry Vinaigrette By Radio Power Strike On Jun 29, 2022 0 Share 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. 0 Share FacebookTwitterGoogle+ReddItWhatsAppPinterestEmail