Wash the Roma tomatoes, remove cores if desired, and dice into roughly 1/2-inch pieces. Place diced tomatoes in a medium bowl and lightly season with 1/4 teaspoon salt and a few grinds of black pepper; set aside to macerate while you make the vinaigrette.

Toast pine nuts

Place a small dry skillet over medium heat. Add the pine nuts in a single layer and toast, stirring or shaking the pan frequently, until they are fragrant and just golden, about 3–5 minutes. Watch closely to avoid burning. Immediately transfer to a small bowl or plate to cool.

Assemble salad

In a large salad bowl, add the mixed greens. Add the macerated diced Roma tomatoes (including any juice), sliced basil (if using), and about half of the crumbled chevre. Hold back some chevre and pine nuts for finishing. Toss gently to combine after you add the vinaigrette (next step).

Season

After dressing the salad (next step), adjust seasoning to taste with remaining salt and freshly ground pepper. Finish by sprinkling the remaining chevre and toasted pine nuts over the top.

Raspberry Vinaigrette

If using frozen raspberries, thaw slightly; drain any excess liquid but reserve a little juice for flavor if present.

In a blender or food processor (or using an immersion blender), combine the raspberries, minced shallot, Dijon mustard, honey (or agave), red wine vinegar, and raspberry vinegar (if using). Blend until smooth, about 10–20 seconds.

With the blender running on low, slowly stream in the extra-virgin olive oil until the dressing emulsifies and thickens slightly, about 20–30 seconds. Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper (or to taste). If the vinaigrette is too thick, thin with 1–2 teaspoons of warm water or a splash of the reserved raspberry juice.

Strain the vinaigrette through a fine-mesh sieve into a small bowl to remove seeds for a smoother dressing (optional). Whisk briefly to recombine if needed.

Measure about 3–4 tablespoons of vinaigrette per serving for tossing (adjust to preference). Pour roughly half of the vinaigrette over the salad and toss gently to coat. Add more vinaigrette if desired, tossing again to distribute evenly.