Spring Salad with Raspberries and Pine Nuts

Summary
Prep time	20 min
Cook time	n/a
Source	Star Tribune
Yield / serves	2 (as entree), 4 as side
Rating	Yummy!

Ingredients

• 1/2 c fresh raspberries, divided
• 2 T rice vinegar
• 2 T olive oil
• juice of 1 small lemon
• 1 T honey
• 1 clove garlic, pressed
• salt & pepper to taste
• 4 c torn Bibb or Romaine
• 1 Belgian endive, chopped
• 2 T toasted pine nuts

Preparation

In large bowl, whisk together half of berries, vinegar, oil, lemon juice, honey and garlic. Add salt and pepper to taste. Add lettuce and endive. Toss well to coat. Divide among four salad plates. Top with remaining berries and pine nuts.