Peaches and Mixed Greens Salad

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons champagne vinegar 
• 2 tablespoons crème fraîche 
• 3 tablespoons crème de cassis black currant-flavored ( liqueur)
• 1 teaspoon dijon mustard 
• 0.5 cup green onions thinly sliced ( 2 bunches)
• 0.3 cup hazelnuts toasted chopped
• 2 tablespoons honey 
• 8 ounces salad greens mixed
• 2 cups peaches peeled thinly sliced ( 2 large)
• 2 cups raspberries divided
• 0.3 teaspoon salt 
• 2 tablespoons shallots minced
• 1 tablespoon sugar 

Equipment

• bowl
• sauce pan
• whisk
• sieve

Directions

1. Combine 1/2 cup raspberries, crme de cassis, and sugar in a small saucepan over medium heat; bring to a simmer. Cook 5 minutes or until raspberries are very tender; cool to room temperature. Press raspberry mixture through a fine sieve into a bowl, reserving liquid; discard solids.
2. Combine raspberry liquid, shallots, and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk.
3. Combine remaining 1 1/2 cups raspberries, mixed salad greens, and remaining ingredients in a large bowl; add shallot mixture, tossing gently to coat greens.
4. Serve immediately.