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  • 1 teaspoon olive oil
  • 1/4 cup walnut pieces
  • 2 teaspoons sugar
  • 9 ounces bag field greens
  • 1 pint raspberries
  • 1 pound asparagus, cooked until tender and cut into 2-inch lengths
  • 1/4 cup extra-virgin olive or walnut oil
  • 1/4 cup raspberry or balsamic vinegar
  • 1/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 1/4 cup mild goat cheese or goat cheese crumbles


  1. To prepare walnuts, heat oil in a large nonstick pan over medium heat. Add walnuts and sauté. Sprinkle with sugar and continue sautéing 2 minutes until sugar is melted and golden brown. Remove from heat and set aside to cool.
  2. To prepare salad, place greens in a large salad bowl. Add raspberries, asparagus, oil, vinegar, salt and pepper and toss gently.  
  3. Add goat cheese and lightly mix. Divide among 4 plates and sprinkle candied walnuts over tops. 
Recipe by Chef Steve Petusevsky

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The recipe was originally published as Greens with Asparagus and Raspberries on

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