3tablespoonsraspberry vinegar or white white vinegar
5ouncebag mixed baby greens with arugula
2cupssmall watercress sprigs
⅓cuptoasted pine nuts
1cup (4 ounces)crumbled goat cheese
Puree ½ cup raspberries, oil, vinegar, shallot, and honey in blender. Season the dressing to taste with salt and pepper.
Combine the remaining ½ cup raspberries, greens, watercress, and pine nuts in a large bowl. Toss with enough dressing to coat. Divide the salad among plates. Sprinkle with goat cheese. Serve, passing any remaining dressing separately.