Combine 1/3 cup of the raspberries with the vinegar, honey, lemon juice and olive oil in a blender and blend until smooth. You should have about ½ cup of dressing. If you’re a little short, toss in a few more raspberries and blend again.

Bring a dry skillet over medium heat and add the sliced almonds. Cook for several minutes, stirring every 30 seconds or so until almonds are toasted and golden. Remove from skillet.

Place 2 cups of lettuce into each of four bowls* **. Top each bowl with ¼ of blueberries, ¼ of raspberries, a tablespoon of the toasted almonds and 0.75 ounces of the goat cheese crumbles. Drizzle 2 tablespoons of the dressing over each salad.

*If you prefer your lettuce to be tossed in the dressing, do this before adding the other toppings.

** If you are serving this as a side salad, you may want to halve the servings.