Recipe: Raspberry and Quinoa Arugula Salad with Raspberry Reduction
This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm, Spring Hollow Farms, Gallagher Farm and locally produced products from Food for Thought and Black Star Farms.
Homemade vanilla balsamic vinegar
Local raspberry preserves
Local olive oil
Farm fresh local arugula
Farm fresh local shallots
Farm fresh local raspberries, frozen
Farm fresh local blackberries, frozen
In a small metal pot, bring one quarter cup vanilla balsamic vinegar, one quarter cup verjus and three tablespoons raspberry preserves to a boil. Reduce heat to low, stir and cook for ten minutes until sauce has reduced in half. Remove raspberry reduction from heat to cool.
Zest lime, mince one tablespoon zest and juice one quarter cup lime juice. Remove mint leaves from stems and mince two tablespoons mint leaves. Bring one half cup quinoa and one cup water to boil, reduce heat to low, stir, cover and cook for twelve minutes. Remove quinoa from heat, stir in one tablespoon olive oil, lime juice, lime zest and mint leaves. Cover and let rest for five minutes.
Per salad, remove two cups arugula leaves from stems and one cup mint leaves from stems. Tear arugula leaves into bite size pieces and mix greens together. Per salad, slice one tablespoon shallots and separate rings. Per salad, slice one quarter cup blackberries and one quarter cup raspberries.
Plate salad greens, one half cup quinoa, shallots, blackberries and raspberries. Top salad with with one tablespoon raspberry reduction.