Pickled Onion, Blue Cheese, and Berry Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/4 cup water |
1/4 cup sherry vinegar, divided |
4 teaspoons agave nectar, divided |
2/3 cup thinly vertically sliced vidalia onion |
1 teaspoon dijon mustard |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
3 tablespoons extra-virgin olive oil |
2 (4-ounce) packages baby mixed herb salad |
1/2 cup (2 ounces) crumbled blue cheese |
1 (6-ounce) package fresh raspberries |
Directions:
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.
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. 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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