1. In a medium nonstick skillet, toast the pecans over medium heat. Pecans are ready when they begin to brown and smell fragrant, about 6 to 8 minutes. Remove from heat and transfer to a plate to cool.

2. Prepare dressing. Add the vinegar, oil, salt, and fruit spread to a blender or food processor. Chop the white part of the scallion and add; reserve the green. Peel one of the peaches, chop coarsely, and add to the blender. Puree until smooth.

3. Place the herb salad in a salad bowl and toss with 1/2 cup of the dressing. Cut remaining 2 peaches in wedges and add to greens. Thinly slice the reserved scallion greens and add to the bowl; toss gently. Scatter blue cheese crumbles, reserved pecans, and raspberries(if using) on top and serve immediately,with remaining dressing on the side.

Source: Hannaford fresh Magazine, July - August 2011