Mattics’ Spring Salad with Hartman’s Raspberry Vinaigrette
Recipe from Mattics Orchards
Mattics’ Spring Salad
fresh spinach and/or spring mix lettuce
hard boiled eggs
chopped sping scallions or mild onions sliced thin
Hartman’s Raspberry Vinaigrette
apple cider vinegar
Hartman’s raspberry jam
salt and pepper
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.