Raspberry Vinaigrette & Fresh Herb Salad
from https://bonnemaman.us/

Vinaigrette Ingredients:
1/4 Cup Bonne Maman Raspberry Preserves
2 tsp Dijon Mustard
1 Tbsp. Finely Grated Shallot
1/2 tsp Salt
1/2 tsp Fresh Cracked Pepper
1/4 Cup Olive Oil
2/3 Cup Balsamic Vinegar

Ingredients for Optional Salad:
5 oz Fresh Spring Mix Greens, Including Red and Green Leaf Lettuces and Arugula
1/4 Cup Loosely Packed Assorted Fresh Herbs Roughly Chopped or Plucked from Stems: Such as Tarragon, Dill, and Italian Parsley
3 oz Goat Cheese, Crumbled
1/2 Cup Fresh Raspberries
1/4 Cup Sliced Toasted Almonds
Fresh Cracked Pepper to Taste
* Optional Protein Additions: Grilled Chicken Breast or Grilled Salmon

Vinaigrette Directions:
In an upcycled Bonne Maman Raspberry Preserves jar, add all ingredients and stir well until smooth and emulsified. Alternatively, you can screw on the jar’s lid and shake dressing until well mixed.
*Dressing can be made ahead and stored on the counter for up to 2 days and in the refrigerator for up to 2 weeks. Bring to room temperature before using if storing in the refrigerator.

Directions for Optional Salad:
Assemble greens and fresh herbs in a large, shallow bowl, and drizzle desired amount of vinaigrette on greens to distribute evenly*.
Top with fresh raspberries, sliced toasted almonds, and goat cheese crumbles. Season with fresh cracked pepper. Store remaining dressing in the refrigerator.
* If you like, you can top the salad with the protein of your choice.