RASPBERRY VINAIGRETTE 

 2 tbsp raspberry preserves

 2-3 tsp Dijon mustard

 ½ dl (1/4 cup) raspberry or sherry vinegar

 1/4 tsp Herbes de Provence

 1/4 tsp kosher salt

 1/8 tsp ground black pepper

 1/4 tsp brown sugar

 1/4 - ½ dl (1/8 - 1/4 cup) olive oil

SALAD 

 115 g (4oz) mixed greens

 115 g (4oz) baby spinach or arugula

 ½ dl (1/4 cup) crumbled goat cheese

 2-3 tbsp dried cranberries

 ½ dl (1/4 cup) toasted pecans

 1-2 ripe but firm pears, sliced

 

To make the vinaigrette, whisk together the raspberry preserves, mustard, vinegar, herbs, salt, sugar, and pepper. Pour in the olive oil in a slow and steady stream, whisking constantly.

 

In a large bowl, toss the greens lightly with the dressing, reserving some for later. Top with dried cranberries, cheese, and pecans. Sprinkle lightly with salt and pepper. Fan the pears on top of the salad, and drizzle with more dressing if desired (you don't have to use all the dressing, it will keep well in the refrigerator for later use).