Ingredients

• 4 slices sourdough bread
• Extra-virgin olive oil, for drizzling
• 1/2 cup unsweetened frozen raspberries, thawed
• 1/4 cup extra-virgin olive oil
• 2 tablespoons chocolate-balsamic vinegar (can be found in gourmet and specialty food stores)
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 head iceberg lettuce, quartered
• One 4-ounce chocolate bar with bacon pieces, such as Vosges, roughly chopped (can be found in gourmet and specialty food stores)

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Instructions

1. Watch how to make this recipe.
2. Special equipment: A 1- to 2-inch heart-shaped cookie cutter
3. For the croutons: Preheat the oven to 375 degrees F. Drizzle the bread with olive oil. Using a small heart-shaped cookie cutter, cut out pieces of the bread and place on a baking sheet. Bake until crispy and golden, 8 to 10 minutes. Set aside to cool.
4. For the vinaigrette: In a blender, combine the raspberries, oil, chocolate-balsamic vinegar, honey, salt and pepper. Blend until smooth.
5. Place the wedges of lettuce on 4 plates and drizzle with the vinaigrette. Top with the chopped chocolate and croutons before serving.