Arugula Salad with Raspberries
Rinse and trim the arugula, pat dry, and tear into small pieces if necessary.
Wipe the raspberries to remove any debris, and set some aside for garnish. Puree the remaining raspberries with the vinegar and oil. Season to taste with salt and pepper. Arrange the arugula on plates, and drizzle with the dressing. Top with the reserved raspberries and the walnuts, and serve.