2 tbl. raspberry preserves
5 tbl. olive oil
1 tbl. honey
salt and pepper
2 tbl. raspberry vinegar
8-10 c. assorted greens
1/2 tsp. Dijon mustard
1c. fresh raspberries

Make dressing: Combine preserves, honey, vinegar, and mustard. Gradually whisk in olive oil. Season to taste with salt and pepper.

To serve, toss greens with just enough dressing to lightly coat them. Portion onto plates and garnish with sliced apples and berries.