Mattics’ Spring Salad with Hartman’s Raspberry Vinaigrette
Ingredients
Mattics' Spring Salad
Hartman’s Raspberry Vinaigrette
- 1/4 tsp Dijon mustard
- 2 tblsp apple cider vinegar
- 1/4 cup olive oil
- 2 tblsp Hartman's raspberry jam
- salt and pepper to taste
Servings:
Instructions
- Wash and dry greens. Refrigerate. Cook, cool, peel, and chops eggs. Cook and roughly chop cooled bacon. Chop scallions or slice onions.
- Place mustard, vinegar, and jam in a bowl. Whisk in olive oil. Add pinch of salt and pepper to taste. Refrigerate any leftover dressing.
- Just before serving, toss the greens with just enough dressing to coat the leaves. Gently toss with bacon, eggs, and onion; reserving some for garnish for top. Serves 4.