Recipe courtesy of
  • 2 T honey
  • 1/4 c raspberry jam (Poulaners Sugar Free works great)
  • 6-8 fresh raspberries (optional)
  • 1/4 c lemon juice
  • 1/2 c extra virgin olive oil
  • Salt and Pepper to taste
  • 4-6 c Mesclun
  • 1 ripe pear, cut in bite sized pieces
  • 1/2 c walnuts, broken in large pieces
  • 1/2 c dried cranberries
1.  To make the dressing, add the honey, jam, raspberries and lemon juice to a container and whisk together to mix. Add the olive oil and whisk to thoroughly combine. Taste and add salt as needed. I like to add a few twists of very fine freshly ground black pepper but this is certainly optional.
2.  In a separate large bowl, add the greens and toss lightly with enough dressing just to coat. Do not overdress this salad as the greens are somewhat delicate and you will end up with a wilted mess.