1In a bowl, whisk together the balsamic vinegar, honey Dijon, Boku and a pinch of salt. Let rest 5 minutes to full hydrate the Boku.
2Slowly whisk in the olive oil until completely emulsified. Correct seasoning.
3Toss dressing with mixed greens, raspberries, pomegranate seeds, slivers of shallot, pecans and crumbled goat cheese as a suggestion.