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Thanks to our friend Chef Mario Hernandez for this lovely recipe.
Ingredients
Serves 2
8 oz. of any red leafed greens (we used an heirloom variety red spinach)
½ cup raspberries, washed and dried
1 cup of mixed variety plums with red skin or flesh, sliced into quarters
1/3 cup of red quinoa, cooked and cooled
½ small burgundy onion sliced thin and macerated in red wine vinegar
1/3 cup of goat cheese crumbled
Olive and red wine vinegar to taste
Sumac to taste
Salt and pepper to taste
Method
Combine all ingredients in a bowl. Mix gently and serve on chilled plates.
