Mixed Green Salad with Ricotta Salata, Walnuts, and Raspberry Vinaigrette

This simple green salad boasts a lot of flavor: sweet raspberries, salty ricotta salata, and crunchy, nutty walnuts.

• 1-1/2 Tbs. raspberry vinegar
• 1 tsp. Dijon mustard
• 1/2 tsp. granulated sugar
• Kosher salt and freshly ground black pepper
• 1-1/2 Tbs. extra-virgin olive oil
• 1-1/2 Tbs. roasted walnut oil
• 2 tsp. chopped chives
• 5 oz. (5 cups) mixed baby greens
• 1 cup fresh raspberries
• 1/2 cup coarsely chopped walnuts, lightly toasted
• 1-1/2 oz. (1/3 cup) crumbled ricotta salata

In a small bowl, combine the vinegar, mustard, sugar, 1/4 tsp. salt, and a few grinds of pepper. Gradually whisk in the olive oil and walnut oil. Stir in the chives.

In a large bowl, season the greens with a large pinch of salt and a few grinds of pepper and toss with enough vinaigrette to lightly coat.

Top with the raspberries, walnuts, and ricotta salata. Gently toss and serve.