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Ingredients:

2 to 3 each vine-ripened tomatoes, sliced thin
12 each Red grape tomatoes, halved
4 - 5 oz. Petite salad greens or Spring lettuce mix
12 each Raspberries
to garnish Toasted pinenuts
to season Salt
to season Fresh ground black pepper

Raspberry Vinaigrette Ingredients:

1/2 cup Raspberry puree
1/4 cup Red wine vinegar
1/4 tsp. Garlic, minced
1/3 tsp. Shallot, minced
1 tsp. Dijon mustard
2 tsp. Sugar
2/3 cup Olive oil
to taste Salt
to taste Fresh ground black pepper

Method:
Prepare Chef Larry's Raspberry Vinaigrette, combining raspberry puree, red wine vinegar, garlic, shallot, Dijon mustard and sugar, mix thoroughly. While whisking, add olive oil in a slow, steady stream. Season with salt and pepper. Reserve. Arrange thin tomato slices on serving plates, season with salt and pepper. Place petite salad greens in a bowl and season with salt and pepper. Add some of the Raspberry Vinaigrette and toss to lightly coat lettuces. Mound dressed greens over tomato slices on serving plates. Place grape tomato halves and raspberries aroung lettuces. Drizzle plate with remaining Raspberry Vinaigrette. Top with toasted pinenuts and serve.

Makes 4 servings

Chef Larry Notes:
Raspberry puree can be made by pureeing soft raspberries in a blender. Raspberry preserves may be substituted in this recipe. Adjust by adding more red wine vinegar to balance sweetness of preserves.