Arugula, Watercress & Goat Cheese Salad with Raspberry Vinaigrette

1 cup fresh raspberries, divided
½ cup olive oil
3 tablespoons raspberry vinegar or white wine vinegar
1 shallot, chopped
1 teaspoon honey
1 5-ounce bag mixed baby greens with arugula
2 cups small watercress sprigs
½ cup pine nuts, toasted
1 cup crumbled soft fresh goat cheese (about 4 ounces)

Puree ½ cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper.

Combine remaining ½ cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese and serve.