Spinach, Goat Cheese, and Candied Walnut Salad

After enjoying a delicious meal out at a restaurant last week, I was feeling relatively inspired. I just recently started using raspberry vinaigrette dressing, hence the inspiration for this dish. It's a super fresh and light salad, perfect for dinner after a long summer day. Check out the second half of tonight's dinner below.

Salad Ingredients:

Fresh baby spinach

Goat Cheese

1 pint of fresh raspberries

Deli-fresh prosciutto 

candied walnuts

Directions: Using a large plate, begin to compile salad. Spread out spinach leaves, and top with raspberries, goat cheese, and walnuts. Slice pieces of prosciutto in half, and fold them up to line the sides of the plate. Serve with raspberry vinaigrette dressing. 

Ingredients for Candied Walnuts:

1 cup walnuts 

1/4 cup sugar 

1 tbsp butter

Directions for candied walnuts: Combine sugar, butter, and walnuts in a saucepan. Cook down until the sugar melts and it starts to look similar to caramel. Spread out on parchment paper to cool. Break them apart as best you can, otherwise they will all clump together. Once cool, spread on top of spinach leaves. 

Dressing Ingredients:

1.5 cups fresh raspberries

1 tablespoon water

1/3 cup olive oil 

3 tablespoons vinegar

1/3 cup plain yogurt

2 tablespoons honey

1/4 teaspoon salt

Directions: Heat raspberries and 1 tablespoon of water in a small saucepan over medium heat, covered. After a few minutes, the raspberries will begin to fall apart and create juice. With a fork or wooden spoon, crush the remaining raspberries. Boil gently. Remove cover, and boil for a few more minutes to soften the remaining berries. Add honey and stir to combine. Pour mixture into a bowl and store in the refrigerator until completely cold. Use a strainer for the raspberry mixture, and separate the pulp and the syrup. You can save the pulp if you wish, for an ice cream topping or to add to a smoothie. In a small blender, combine all ingredients, including raspberry syrup. Blend until combined and creamy. Serve on salad.