MELON SALAD WITH RASPBERRY-HONEY VINAIGRETTE
|Assorted greens||12 Cup (192 tbs) (Limestone, Spinach, Radicchio, Romaine, Butter)|
|Honeydew melon balls||30|
|Walnuts||3⁄4 Cup (12 tbs)|
|Jarlsberg cheese||3 Ounce, cut into small cubes (1/2 Cup, Light)|
|Raspberries||1⁄2 Cup (8 tbs) (Fresh Or Frozen)|
|Apple juice||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||1 1⁄2 Teaspoon|
|Honey||1 Teaspoon (Omit Honey If Using Frozen Sweetened Raspberries)|
|Balsamic honey vinegar||1 Tablespoon|
Divide greens between six plates. Combine remaining ingredients in large mixing bowl; arrange over greens. Serve with Raspberry Vinaigrette.
Using a wire whisk, mash raspberries in medium-sized bowl. Add remaining ingredients and whisk until blended. Serve slightly chilled.
This recipe has been contributed by Jarlsberg USA. To learn more about Jarlsberg or find out where you can purchase their cheese, visit www.jarlsbergusa.com.