Seattle Salad With Raspberry-sesame Vinaigrette

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 cups mixed greens
• 1/4 cup baby arugula
• 1 cup fresh pineapple, cut into 1/2 inchspears
• 1/4 red bell pepper, seeds removed,finely diced
• 1 tablespoon toasted sesame seeds (optional)
• 2 tablespoons sesame oil
• 1 tablespoon olive oil (optional)
• 1 -2 tablespoon raspberry vinegar
• 1 teaspoon chopped garlic sprouts
• 1 teaspoon thyme
• salt and pepper

Recipe

• 1 combine the salad greens and arugula in a colorful bowl or directly on serving plates.
• 2 sprinkle the pineapple chunks over the greens and top with sprinklings of red bell pepper and sesame seeds.
• 3 for the vinaigrette, combine the sesame oil, one tablespoon of the raspberry vinegar, and herbs.
• 4 whisk or stir, and taste.
• 5 sesame oils vary in quality and flavor—we prefer dark oils with a nutty, toasted flavor.
• 6 raspberry vinegars also vary in acetic quality—some taste slightly sweet, while others are more acidic but have stronger raspberry flavor.
• 7 adjust all quantities to your preference, and serve in a small vinaigrette carafe.
• 8 a tiny drizzle on your salad will deliver a cargo of flavor.
• 9 wine suggestion: the tropical flavors of a chilled viognier or roussanne would complement spicy dishes like prawns in ginger-peanut sauce, and would be excellent served with this fruity, yet spicy, salad.