Red Raspberry Spinach Salad, Phyllis Keating

1/2 cup raspberry jam
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil

5 oz baby spinach, chopped
1 romaine heart, chopped
1 cup red grapes, halved
1/2 cup dried cranberries
1 pear, sliced
4 oz fresh raspberries
2.5 oz crumbled blue cheese
1/4 cup shelled pistachios, chopped

Make the Dressing:
Combine the jam and the vinegar in a blender and pulse until combined. With the blender running, stream in the vegetable oil. Alternately, combine all ingredients in a jar with a tight fitting lid and shake until completely combined.

Make the Salad:
Combine the spinach, romaine, grapes, cranberries, pear and raspberries in a large bowl and toss to combine. Sprinkle the blue cheese and pistachios on top. Serve with the raspberry vinaigrette.