Toasted Pecan And Goat Cheese Salad With Raspberry Vinaigrette

• 2 Tablespoons Seedless Raspberry Jam
• 1/2 cups Olive Oil
• 1/2 cups Red Wine Vinegar
• Salt And Pepper, to taste
• 6 cups Mixed Greens
• 3/4 cups Toasted Pecan Halves
• 4 ounces, weight Soft Goat Cheese
• 3/4 cups Dried Cranberries
• 1/2 whole Red Onion, Sliced Thinly

1. In a mason jar with a lid, add the raspberry jelly, olive oil, vinegar and season to taste with salt and pepper. Make sure the lid is on tightly and shake until combined. This will take about 3-4 minutes of shaking to get the jelly to disperse and combine with the rest of the ingredients.
2. Add the greens to a large salad bowl. Top with the pecans, goat cheese, dried cranberries, red onion slices and dress with the vinaigrette.

raspberry, olive oil, red wine vinegar, salt, mixed greens, halves, goat cheese, cranberries, red onion

Taken from tastykitchen.com/recipes/salads/toasted-pecan-and-goat-cheese-salad-with-raspberry-vinaigrette/ (may not work)