1 c. fresh raspberries
1/3 c. balsamic vinegar
2/3 c. extra virgin olive oil
10 c. fresh greens
1 fennel bulb, sliced thin
1 c. dried cranberries
4 clementines, peeled and sliced
1 c. spiced pecans
In a small bowl combine the oil, vinegar and fresh berries. Combine until smooth with an immersion blender. Or, place ingredients and mix in a blender.
Gently toss the greens, fennel and cranberries. Add the oranges. Just before serving add the pecans and toss with just enough vinaigrette to lightly coat the greens. Store remaining dressing in a sealed container in the refrigerator.