Tony’s Table With Stephanie: Raspberry Salad
1½ c. Fresh Spring mix
1/2 c. Almonds
1/2 c. Buffalo Mozzarella
2 c. Fresh Raspberries, divided
1 tsp. Dijon Mustard
1 tbsp. Honey
½ tbsp. Balsamic Vinegar
Fresh Black Pepper
Blend 1 cup raspberries, Dijon mustard, honey, balsamic vinegar, and extra virgin olive oil until smooth. In a large bowl, combine spring mix, almonds, remaining raspberries, and mix in dressing. Top with buffalo mozzarella, and season with fresh black pepper.
Featured Item: Raspberries
Raspberries should be firm with a nice scent, and good color. Overripe raspberries will be mushy, too dark, and be leaking juice. Under ripe raspberries will be multicolored and might still have the steams attached.