Add Toppings Recipe

Prepare produce

Rinse the mixed greens and raspberries gently under cold water. Spin or pat dry thoroughly so the vinaigrette will cling and the salad won't become soggy. Halve the cherry tomatoes and thinly slice the red onion into rings; separate the rings with your fingers so they distribute evenly.

Assemble salad

Place 4 cups of dried mixed greens into a large bowl or divide between two plates for individual servings. Scatter the halved cherry tomatoes, sliced red onion, and fresh raspberries evenly over the greens. If using, sprinkle the crumbled goat cheese and toasted sliced almonds on top.

In a small bowl or jar, combine 1 tablespoon balsamic vinegar, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), 1 tablespoon minced shallot, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.

Whisk vigorously (or secure the jar lid and shake) until the dressing emulsifies into a slightly thickened, glossy vinaigrette. Taste and adjust: add a pinch more salt for seasoning, a tiny splash more balsamic if you prefer tang, or an extra 1/2 teaspoon honey if you'd like it sweeter.

Just before serving, drizzle about 1 to 2 tablespoons of vinaigrette over the assembled salad (use more or less to taste). Toss gently to coat the greens and distribute toppings, taking care not to crush the raspberries. Serve immediately so greens stay crisp.