With an immersion blender or in a blender, puree the raspberries, mustard, vinegar, honey and salt.
Slowly stream in the oil. This creates a thick emulsion. Refrigerate until ready to serve.
For the salad
Toss the walnuts with the sugar and honey until well coated.
Place the coated walnuts on a parchment lined baking sheet and roast at 350F for 12 to 14 minutes, turning the walnuts about half way through the cooking time. Remove from the oven, separate if necessary and cool.
Marinate the chicken in about 1/4 cup of the dressing for about 45 minutes. On a grill or grill pan, grill the chicken until done. Cool and slice about 1/4 inch.
Toss the two lettuces and spread them on a large platter. Scatter the onion over. Arrange the chicken, walnuts, raspberries and cheese over all.
Thin the dressing with a little water if it seems too thick for your taste. Help your self to a serving and dress the salad to your taste.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!