Pomegranate and Raspberry Salad

Ingredients:

• 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

• Pinch salt

• 20 turns of fresh cracked pepper

• 1 T honey

Directions:

• 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.