All-Spiced Up Raspberry & Mushroom Salad

Makes: 4 servings

1. Whisk 2 Tbs. raspberry vinegar, 1 Tbs. olive oil, 1 Tbs. red jalapeno pepper jelly and a 1/4 tsp. ground allspice. In a large skillet, cook and stir 1 lb. halved small fresh mushrooms in 1 Tbs. olive oil over med.-high heat until tender; cool slightly. In a large bowl, combine 4 c. spring mix salad greens, 1 c. fresh raspberries and 2 Tbs. each chopped red onion, minced fresh mint, and toasted sliced almonds. Add mushrooms and vinaigrette; toss to combine. Sprinkle with 1/4 c. crumbled goat cheese.