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1 large head romaine lettuce
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
2 tablespoon raspberry jam
salt and pepper, to taste
1 small red onion, peeled and thinly sliced
1 pint fresh raspberries, rinsed and patted dry
3 cups cubed seedless watermelon
1/2 cup crumbled feta cheese
1. Approximately 2 hours before serving, separate and thoroughly wash the lettuce leaves and cut into bite-size pieces. Place in a zippered plastic bag, and chill in the coldest area of the refrigerator until needed.
2. In a blender, combine the vinegar, olive oil, and raspberry jam and process on low until smooth. Add salt and pepper to taste and set aside.
3. In a bowl, combine the onion, raspberries, and watermelon. Cover and chill in the refrigerator until ready.
4. To assemble, combine the lettuce and fruit, drizzle with the dressing, and toss to coat. Serve in salad bowls garnished with the feta cheese.
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