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.
