Maxime’s Restaurant – Chef Peter Long
Honey Raspberry Field Green Salad
This salad is the picture of summer. Fresh raspberries and seafood are a revelatory pairing.
INGREDIENTS
Honey Raspberry Vinaigrette
1 cup fresh raspberries
1/4 cup Manitoba creamed honey
1/4 cup red wine vinegar
kosher salt and white pepper, to taste
1 tsp sugar
1 cup extra virgin olive oil
Bacon Wrapped Prawns
3 slices thick cut applewood smoked bacon, cut in half
pinch of cracked black pepper
6 large black tiger prawns
1 Tbsp extra virgin olive oil
Salad
1 cup arugula, packed
1 cup spinach, packed
1 cup field greens, packed
1/2 avocado, thinly sliced
1/2 nectarine, thinly sliced
2 navel oranges, for segments and zest (1 each)
1/4 cup raspberries
2 oz crumbled goat cheese
1/4 cup sliced almonds, toasted
pinch of cracked black pepper and salt
METHOD
Honey Raspberry Vinaigrette
1. In a food processor, purée all ingredients except olive oil.
2. Slowly add olive oil to emulsify into a creamy consistency.
Bacon Wrapped Prawns
1. Season bacon with cracked black pepper.
2. Place one prawn on top of a strip of bacon and roll tightly.
3. Heat a frying pan to medium-high. Add olive oil and sauté bacon wrapped prawns for approx. 4 mins per side.
Salad
1. Mix together first seven ingredients. Top with vinaigrette, goat cheese, almonds, prawns, orange zest and pepper.
Yield 3 servings