"From time to time, Executive Chef Troy Nesvacil will share some of his favorite recipes with you. Now you can prepare these culinary gems in your own kitchen. If you have a particular recipe request or question for Troy, click here. Enjoy!"

Spring Salad
2oz spring mix
1oz raspberry vinaigrette dressing
3/4oz crumbled Montrachet goat cheese
30 pine nuts
10 fresh raspberries
Lightly toss spring mix and vinaigrette. Crumble Montrechet cheese all over salad and sprinkle with pine nuts and raspberries.

Raspberry Vinaigrette
1 cup extra virgin olive oil
1 cup raspberry vinegar
2/3 cup white sugar
4 teaspoon Dijon mustard
1 teaspoon oregano
1 teaspoon black pepper
salt to taste
Combine everything, except the olive oil and salt. In a blender mix all other ingredients and drizzle in the oil. Salt to taste.