1 cup fresh raspberries (fresh or frozen), divided
3 Tbsp VE Raspberry Vinegar
1 Tbsp sugar
1/4 cup vegetable oil
3 Tbsp chilled whipping cream
1/2 cup toasted walnuts
1 head lettuce
1. Over a bowl press about 1/2 of the raspberries until only the seed and pulp are left.
2. Add vinegar and sugar contents of bowl and stir until dissolved.
3. Add oil and whipping cream and whisk to mix.
4. Divide lettuce into bowls and top with dressing. Garnish with remaining whole berries.
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