Ingredients
1
cup fresh raspberries, divided
1/2 cup olive oil
3 tbsp. raspberry vinegar or white wine vinegar
1 shallot, chopped
1 tsp. honey
1 5-oz. bag mixed baby greens with arugula
2 cups small watercress sprigs
1/2 cup pine nuts, toasted
1 cup crumbled soft fresh goat cheese (about 4 ounces)
Directions
1.
Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper.
Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl.
Toss with enough dressing to coat.
Divide salad among plates.
Sprinkle with goat cheese.
Serve, passing remaining dressing separately.
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