Raspberries and field greens fresh from the local farm stand deserved special treatment and this recipe did them justice. Delicious and so quick to throw together. I doubled the vinaigrette and served it on the side so people could assemble it themselves. In addition, I set out some diced chicken. Everyone raved about the dish. Light and delicious!
Photo: Randy Mayor; Stylist: Cindy Barr
How to Make It
Combine olive oil, vinegar, Dijon mustard, salt, and pepper. Add mixed baby greens; toss. Top with raspberries, pecans, and blue cheese.