Raspberry vinaigrette is great on mixed salad or on delicate little gem lettuce. It's also a good marinade for chicken that you plan to barbecue. It keeps in the fridge for several weeks; store it in a lidded jar and shake well before using.
Whisk together the olive oil, walnut oil, raspberry vinegar, Dijon mustard and sugar, and season to taste with salt and pepper. Alternatively, put all the ingredients in a lidded jar, put on the lid and shake well.