Pickled Onion, Blue Cheese, and Berry Salad
☆☆☆☆☆ 0 votes0
1/4 csherry wine vinegar, divided
4 tspagave nectar, divided
2/3 cvidalia onion, thinly vertically sliced
1 tspdijon mustard
1/4 tspblack pepper, freshly ground
3 Tbspolive oil, extra virgin
8 ozbaby salad greens
1/2 cblue cheese (2 oz), crumbled
6 ozfresh raspberries
How to Make Pickled Onion, Blue Cheese, and Berry Salad
- 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.
- 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.
- 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.