Raspberry, Pecan, Nasturtium Salad

• FOR THE VINAIGRETTE:
• 3 Tablespoons Seedless Raspberry Jam
• 2 Tablespoons White Wine Vinegar
• 1 teaspoon Creamy Dijon Mustard
• 4 Tablespoons Olive Oil
• 1 Tablespoon Honey
• Salt And Pepper, to taste
• FOR THE SALAD:
• 1 bag (283g Size) Spinach
• 6 ounces, weight Raspberries
• 1 cup Toasted Pecan Halves
• Fresh Nasturtium Or Red Onion Slices

1. For the dressing, whisk the jam, vinegar and mustard together. Slowly whisk in the oil and then the honey. Season to taste with salt and pepper. Refrigerate until ready to use.
2. Lay your spinach out on a platter. Scatter raspberries and pecans and place nasturtium on top. Drizzle with the vinaigrette. Serve immediately.

vinaigrette, raspberry, white wine vinegar, mustard, olive oil, honey, salt, salad, spinach, weight raspberries, halves, fresh nasturtium

Taken from tastykitchen.com/recipes/salads/raspberry-pecan-nasturtium-salad/ (may not work)