For the viniagrette:

1 small shallot, minced

3 tablespoons raspberry vinegar

1 teaspoon orange zest

1 tablespoon fresh orange juice, divided

6 tablespoons extra-virgin olive oil

Salt and pepper, to taste

For the salad:

1/2 pound salad greens, your choice

2/3 cups fresh raspberries

2 nectarines, sliced

1/4 cup goat cheese, crumbled

For garnish: fresh raspberries and orange slices