Ensalate: Rasberry Vinaigrette Dressing

1/2 cup raspberries, fresh or frozen (thawed)
1/4 cup apple cider vinegar
1/4 cup balsamic vinegar
2 tsp sugar
1 tbsp dijon mustard
1/4 cup vegetable oil or extra virgin olive oil

Add all ingredients, except oil to a blender or food processor and puree until smooth. Slowly add oil until well combined.

Serving Suggestion:

4 cups spring mix greens
2 bartlett or anjou pears
1/2 cup chopped pecans, toasted
Cracked black pepper

Core & slice pears. Divide spring mix across 4-6 salad plates. Arrange pear slices on greens and sprinkle with pecans. Drizzle with rasberry vinaigrette dressing, dust with black pepper and serve.

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