Spring mix salad with heirloom tomatoes and raspberry honey vinaigrette

T

The Stuff

1 quart heirloom cherry tomatoes
1 container/bag baby spring mix, washed and spun dry

The Vinaigrette

1/4 cup raspberry wine vinegar
1 tsp dijon mustard
1/2 shallot, minced
1 tbsp sugar
1 tbsp honey
1/2 cup extra virgin olive oil (fruttato if you have it)
kosher salt and cracked pepper to taste 

As far ahead as you can before you're ready to eat, make the vinaigrette. Mix all the ingredients together and then drizzle in the oil slowly while whisking to emulsify.  Season to taste with salt and pepper.  Cover and set aside to let the flavor's combine, at least 15 minutes.

When you're ready to eat, whisk up the dressing to ensure that it's well mixed and taste to adjust for S&P. 

Slice heirloom tomatoes in half and toss in a bowl with the baby mix.  Dress lightly with vinaigrette  and serve immediately.  Serve with some fresh grated parm if you like!!