Summer Raspberry Salad with Poppy Seed Raspberry Vinaigrette

For the vinaigrette: Mix together all of the vinaigrette ingredients in a blender or small bowl of a food processor until emulsified. Set aside.

For the candied pecans:
Add butter and sugar to a saute pan over medium heat. Once melted toss in pecans and cook for one minute. Pour and spread out onto waxed paper to cool. Break apart with a fork before adding to the salad.

Assembling the salad:
Layer the greens, raspberries, onion, Feta, and pecans on a platter, drizzle with the vinaigrette and serve.

Tips: I love to add spinach to the lettuce mix. The vinaigrette may be made ahead and stored in the refrigerator for up to a week.