1 bag of mixed greens
4 oz. of baby spinach
1/2 c. fresh raspberries
1/4 c. Carter & Cavero Raspberry Balsamic Vinegar
1/4 c. Carter & Cavero Nocellara Extra Virgin Olive Oil
Drizzle of Carter & Cavero Garlic Olive Oil
1 1/2 oz.  Pecorino Romano Cheese
Coarse Sea Salt (Peruvian Pink Sea Salt, to taste
Fresh group pepper, to taste

Preparation:Whisk together the balsamic vinegar and two olive oils.   Set aside.  Combine mixed greens with baby spinach.   Drizzle balsamic vinaigrette.  Gently toss.  Sprinkle fresh raspberries on top of the greens.  Using a vegetable peeler shave thin slices of the Pecorino Romano cheese on top of the salad.  Sprinkle with sea salt and pepper. Serve immediately.