U of I Student Chef Rachel Nosal recipe is inspired by the City of Lights.
This dish is part of her Spice Box dinner Friday, March 11th “Chocolate in Paris”.
Raspberry White Chocolate Salad
10 oz Raspberry Jam
¼ c. Olive Oil
1 c. Rice wine Vinegar
½ c. walnuts, chopped
¼ c. sugar
1 pint raspberries
Spring mix lettuce
1 White chocolate bar
In a blender, combine jam, olive oil, and rice wine vinegar. In a saucepan, over medium heat, melt the sugar, stirring constantly. When it has turned a light brown color, stir in the walnuts, until coated evenly with sugar. Then pour out on a piece of parchment paper and spread into an even layer. When cooled, break apart into smaller pieces. Toss one portion of dressing and salad together. Sprinkle on top candied walnuts, fresh raspberries, and garnish with white chocolate.