Ingredients:

• 5 ounces baby lettuce or spring mix
• 1 cup fresh raspberries washed and patted dry
• 1/3 cup dried cranberries
• 1/3 cup crumbled feta cheese
• 1/3 cup walnut pieces
• 2 tablespoons Lavender Balsamic Vinegar
• 2 teaspoons pure maple syrup
• 1 teaspoon dijon mustard
• 4 tablespoons Rosemary extra virgin olive oil
• salt and freshly ground black pepper

Instructions:

Preheat the oven to 350 degrees. Place the walnuts on a rimmed baking sheet and toast for 8-10 minutes until golden brown and fragrant. Remove from heat and cool.

Place the lettuce, raspberries, cranberries and feta cheese in a large bowl. Set aside.

Place the Lavender Balsamic vinegar, maple syrup, dijon mustard, Rosemary olive oil, salt and pepper in a mason jar and cover tightly with a lid. Shake vigorously until emulsified.

Pour the dressing over the salad and toss well to coat. Top with the toasted walnuts, serve and enjoy!