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Honey Raspberry Field Green Salad

Honey raspberry field green salad is the picture of summer. Fresh raspberries and seafood are a revelatory pairing.

Chef Peter Long
Maxime’s Restaurant

Honey raspberry vinaigrette
1 cup fresh raspberries
1/4 cup Manitoba creamed honey
1/4 cup red wine vinegar
Kosher salt and white pepper, to taste
1 tsp sugar
1 cup extra virgin olive oil

Bacon wrapped prawns
3 slices thick cut applewood smoked bacon, cut in half
Pinch of cracked black pepper
6 large black tiger prawns
1 Tbsp extra virgin olive oil

1 cup arugula, packed
1 cup spinach, packed
1 cup field greens, packed
1/2 avocado, thinly sliced
1/2 nectarine, thinly sliced
2 navel oranges, for segments and zest (1 each)
1/4 cup raspberries
2 oz crumbled goat cheese
1/4 cup sliced almonds, toasted
Pinch of cracked black pepper and salt

Honey raspberry vinaigrette

  1. In a food processor, puree all ingredients except olive oil.
  2. Slowly add olive oil to emulsify into a creamy consistency.

Bacon wrapped prawns

  1. Season bacon with cracked black pepper.
  2. Place one prawn on top of a strip of bacon and roll tightly.
  3. Heat a frying pan to medium high. Add olive oil and saute bacon wrapped prawns for approx. 4 minutes per side.


  1. Mix together first seven ingredients. Top with vinaigrette, goat cheese, almonds, prawns, orange zest and pepper.

Yield 3 servings honey raspberry field green salad


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