Dressing

Berry/Poppy

• 2 tablespoons black cherry, seedless raspberry or apricot preserved 
• 2 tablespoons vinegar, eyeball it 
• 1 teaspoon poppy seeds, optional 
• 3 tablespoons extra-virgin olive oil 
• Salt & pepper 

Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.

Balsamic Vinaigrette

• 2 tbsp. balsamic vinegar
• 1 tbsp. cider vinegar
• 1/2 tsp. Dijon mustard
• 1 tbsp. minced shallot
• 1 tsp. honey
• salt & pepper to taste
• 1/2 cup olive oil

Mix all the ingredients for the vinaigrette, except the olive oil. Gradually add in the olive oil while you continue to beat the mixture with a fork or whisk. Mix until the oil and vinegar are well-incorporated. 

http://www.digsmagazine.com/recipes/recipe_strawberrysalad.htm

• 1/4 cup balsamic vinegar
• 1 teaspoon sugar
• 2 teaspoons minced fresh parsley leaves
• 2 rounded tablespoons walnut pieces
• 1/2 teaspoon pepper
• 1/4 cup raspberries
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 1/2 cup walnut oil

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25349,00.html