Preheat oven to 350 Arrange the walnuts in a single later on a sheet pan. Toast for 5 minutes, toss nuts, then toast for an addl. 5 minutes. Remove and cool.

In a medium mixing bowl, toss field greens, romaine, and vinaegretts until well combined. Place the mixture on a service plate. Top with the cheese, walnuts, and orange slices and serve.

Raspberry Vinaigrette:

1/4 cup raspberry vinegar

2 tsp. dijon mustard

2 tbsp. raspberry jam

2 tsp. shallots, minced

3/4 cup olive oil

salt & pepper to taste