For dressing

• 1 cup fresh raspberries, divided
• 1/2 cup olive oil
• 3 tablespoons raspberry vinegar or white wine vinegar
• 1 shallot, chopped
• 1 teaspoon honey
• Kosher salt and fresh cracked black pepper

For salad

• 2 cups young arugula
• 2 cups small watercress sprigs
• 1/2 cup pine nuts, toasted
• 1 cup crumbled soft fresh goat cheese (about 4 ounces)

Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with kosher salt and fresh cracked black pepper. Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among four plates. Sprinkle with goat cheese. Serves four. Chef’s note: I utilize sustainably farmed greens from nearby Werp Farms and fresh local raspberries. You can substitute peppercress for a zippier flavor. I love the fresh goat cheese curd from Zingerman’s creamery in Ann Arbor