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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.
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
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