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Mixed Green Salad w/ Blue Cheese, Walnuts & Raspberry Peach Chipotle Vinaigrette

We love to experiment with our products, always seeking new uses for them. We’ve found that our Raspberry Peach Chipotle Glaze is delicious in a wildly diversified range of recipes, and we especially love this tasty vinaigrette built around the glaze. Add a grilled chicken breast or some boiled shrimp for a perfect light luncheon on the porch overlooking the south forty.


To Serve 4 to 6.

Mixed Baby spring greens to serve 4 to 6
Crumbled blue cheese
Toasted walnut pieces
Slivered red onion
¼  cup Fredericksburg Farms Raspberry Peach Chipotle Glaze, well chilled
2 teaspoons minced fresh tarragon
½ teaspoon freshly ground black pepper
¼ cup balsamic vinegar
¾ cup olive oil
Salt to taste


Arrange a portion of the greens on individual salad plates.  Scatter some of the blue cheese crumbles and toasted walnuts over the greens,  Arrange a few red onion slivers on each salad.  Refrigerate salads while making the dressing.

Combine the Fredericksburg Farms Raspberry Peach Chipotle Glaze, tarragon, black pepper and cider vinegar in work bowl of food processor fitted with steel blade.  Process until smooth and well blended.  With machine running, add the olive oil in a slow, steady stream through the feed tube.  Process for a full minute after all of the oil has been added to form a strong emulsion.  Taste and add salt, if desired.  Process just to blend in salt.  Drizzle a portion of the dressing over each chilled salad and serve at once.