Pear, Arugula & Avocado Salad with Candied Pecans and Raspberry Vinaigrette

1. Prepare the salad ingredients: Slice the pear and avocado. 
2. In a large bowl, combine the sliced pear, sliced avocado, spinach, arugula, 1 cup of raspberries, goat feta, pickled red onions, and candied pecans or walnuts. 
3. For the Raspberry Balsamic Vinaigrette: In a separate bowl, whisk together the Dijon mustard, 3/4 cup of puréed raspberries (blender blitz), a pinch of sea salt, a pinch of ground pepper, balsamic vinegar, red wine vinegar, fresh lemon juice, extra virgin olive oil, minced garlic cloves (if using), and agave or honey. 
4. Store the vinaigrette in an airtight container in the fridge. Shake well before serving. 
5. Right before serving, add the desired amount of raspberry vinaigrette to the salad and toss to combine.