Ingredients

• 4  teaspoons olive oil
• 1  tablespoon raspberry vinegar
• 1/4  teaspoon Dijon-style mustard
• 1/8  teaspoon sugar
•   Dash salt
•   Dash pepper
• 2-2/3  cups torn assorted greens and/or lettuces (such as arugula leaves, butter lettuce, mesclun, and watercress)
• 1  ripe nectarine, pitted and sliced
• 2  tablespoons toasted walnuts
•   Fresh raspberries (optional)

Directions

1. For raspberry vinaigrette, place oil, raspberry vinegar, mustard, sugar, salt, and pepper in a screw-top jar. Cover and shake to combine before using. Refrigerate up to 1 week.

2. Place greens and/or lettuces and sliced nectarine in a large bowl. Pour vinaigrette over salad; toss gently to coat. Sprinkle with toasted walnuts. Garnish with raspberries, if desired. Makes 2 servings.