Dressing:
1/4 cup raspberries or strawberries
2 tablespoons raspberry or other fruit vinegar
3 tablespoons water or broth, or oil
2 teaspoons honey or other sweetener
2 teaspoons Dijon mustard
freshly ground pepper, to taste

Salad:
4 cups mixed baby lettuce
2 cups arugula or other bitter greens
1/4 cup sliced onions or green onions, use white and green parts
1 cup summer stone fruit (peaches, apricots, plums, nectarines), sliced
1 small avocado, cut into 12 slices

For Garnish:
3 tablespoons toasted sunflower seeds
3 tablespoons raspberries or strawberries

Combine all dressing ingredients in a small food processor or blender. Purée until well combined. Set aside.

Combine the lettuce, arugula and onions. Mix with the dressing and arrange on a large platter or individual plates. Place the fruit and avocado on top. Garnish with the sunflower seeds and raspberries or strawberries.

Note:
This dressing tastes great on other salads and will last five days in your refrigerator.