Mixed Greens with Raspberry Vinaigrette, Shrimp, and Mangoes

Make vinaigrette: Mix 1mustard, red onion, raspberry vinegar, strawberry jam, and oil in a large jar. Shake until emulsified. Season with honey, ugar, salt and ground black pepper to taste. Shake again. Toss 2 to 3 tablespoons with cooked shrimp. Chill until ready to serve.

 To serve, toss mixed greens and arugula in a large bowl, tearing any large leaves into bite-size
pieces. Drizzle vinaigrette by the tablespoonful into the bowl and toss until greens are evenly coated. Top with marinated shrimp and diced mango. Serve immediately.