pickled onion, blue cheese, and berry salad

Name: Pickled Onion, Blue Cheese, and Berry Salad
Prep time: 10 min
Cook time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/4 cup(s) water; 1/4 cup(s) sherry wine vinegar, divided; 4 teaspoon(s) agave nectar, divided; 2/3 cup(s) vidalia onion, thinly vertically sliced; 1 teaspoon(s) dijon mustard; 1/4 teaspoon(s) black pepper, freshly ground; 3 tablespoon(s) olive oil, extra virgin; 8 ounce(s) baby salad greens; 1/2 cup(s) blue cheese (2 oz), crumbled; 6 ounce(s) fresh raspberries

(3 RATINGS)

11 Pinches 3 Photos

Lynette C

Gulf Breeze, FL

Updated on Nov 17, 2014

This is a fabulous combination. I had this cut out of a magazine to try one day, stuck into a binder. I'm not sure what magazine it came from. It's not mine....just not sure who it belongs to! Cooking time is standing time to pickle the onions.

Rate

prep time 10 Min

cook time 30 Min

method No-Cook or Other

yield 6 serving(s)

Ingredients

1/4 cup water
1/4 cup sherry wine vinegar, divided
4 teaspoons agave nectar, divided
2/3 cup vidalia onion, thinly vertically sliced
1 teaspoon dijon mustard
1/4 teaspoon black pepper, freshly ground
3 tablespoons olive oil, extra virgin
8 ounces baby salad greens
1/2 cup blue cheese (2 oz), crumbled
6 ounces fresh raspberries

How To Make pickled onion, blue cheese, and berry salad

Step 1

Combine 1/4 cup water, 2 tablespoons vinegar, and 1 tablespoon agave in a small bowl. Add onion; toss to coat. Marinate at room temperature for 30 minutes; drain.

Step 2

Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon agave, mustard, pepper, and salt in a large bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Add salad greens; toss gently to coat.
Step 3

Arrange about 1 cup salad on each of 8 plates. Top each serving with about 1 tablespoon onion, 1 tablespoon cheese, and about 6 raspberries.
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