Cherry Blossom Salad

INSTRUCTIONS:

Toss salad greens and mushrooms together in a bowl. Divide equally between two salad plates. Sprinkle with the cherries and pecans. Drizzle with the desired amount of raspberry Walnut Vinaigrette.

For the Raspberry Walnut Vinaigrette:

• 1 cup raspberry jam
• 1/4 cup cold water
• 1 T. apple cider vinegar
• 1 t. walnut oil
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1/4 cup canola oil

Mix the jam, water, vinegar, walnut oil, salt and pepper in a bowl and mix well. Add canola oil slowly, whisking constantly until blended. Store vinaigrette in a jar with a tight fitting lid in the refrigerator for up to 3 weeks.

Makes 1 1/2 cups.