2 heads of butter lettuce, leaves picked, washed and dried.
1 cup pomegranate seeds
1 cup crumbled gorgonzola cheese
½ cup toasted pumpkin seeds
1 cup fresh California Giant raspberries
½ cup California Giant raspberries
2 T red wine vinegar
3 T extra virgin olive oil
20 turns of fresh cracked pepper
1 T honey
In a blender or food processor, blend together all of the ingredients for the dressing together until smooth.
Gently toss the lettuce leaves in enough dressing to just coat, but not too much that the leaves get soggy.
Arrange the lettuce neatly on a serving platter.
Top with pomegranate seeds, crumbled, cheese, fresh raspberries, and pumpkin seeds.
Serve the remaining dressing on the side for guests who would like more.
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