Seattle Salad With Raspberry-Sesame Vinaigrette - cooking recipe

Ingredients

2 cups mixed greens
1/4 cup baby arugula
1 cup fresh pineapple, cut into 1/2 inchspears
1/4 red bell pepper, seeds removed,finely diced
1 tablespoon toasted sesame seeds (optional)
Raspberry-Sesame Vinaigrette
2 tablespoons sesame oil
1 tablespoon olive oil (optional)
1 -2 tablespoon raspberry vinegar
1 teaspoon chopped garlic sprouts
1 teaspoon thyme
salt and pepper

Preparation

Combine the salad greens and arugula in a colorful bowl or directly on serving plates.
Sprinkle the pineapple chunks over the greens and top with sprinklings of red bell pepper and sesame seeds.
For the vinaigrette, combine the sesame oil, one tablespoon of the raspberry vinegar, and herbs.
Whisk or stir, and taste.
Sesame oils vary in quality and flavor-we prefer dark oils with a nutty, toasted flavor.
Raspberry vinegars also vary in acetic quality-some taste slightly sweet, while others are more acidic but have stronger raspberry flavor.
Adjust all quantities to your preference, and serve in a small vinaigrette carafe.
A tiny drizzle on your salad will deliver a cargo of flavor.
Wine suggestion: The tropical flavors of a chilled viognier or roussanne would complement spicy dishes like Prawns in Ginger-Peanut Sauce, and would be excellent served with this fruity, yet spicy, salad.