Berry-Pine Nut Salad

This recipe is from Betsy Broene

Dressing:
6 Tbs red wine vinegar
4 Tbs seedless raspberry jam
2 tsp dijon mustard
1/2 c olive oil
salt and pepper

Salad:
1/2 C pine nuts
12-16 oz romaine
12 oz baby spinach
2 C blueberries
1-1 1/2 lbs chicken - cooked
1 small red onion
8-12 oz sugar snap peas

Make dressing and set aside.
For salad, place pine nuts in small stone and roast in microwave for 3 minutes. Let cool (or toast nuts as you normally would.
Wash lettuce, spinach and berries. Slice snap peas on bias. Thinly slice red onion.
Assemble salad, toss with dressing, top with pine nuts and serve.