- 2 pints raspberries
- 1/3 cup olive oil
- 1/4 cup raspberry balsamic vinegar
- 1 Tbsp. sugar
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup finely sliced green onions
- 2 pkgs. (5 oz. each) baby arugula or watercress (about 12 cups)
- 7 oz. Cantorel® Bleu d'Auvergne, crumbled (about 1 1/2 cups)
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- Use a fork to mash enough raspberries to equal 2/3 cup. Place in a medium bowl and add oil, vinegar, sugar, salt and pepper; whisk to blend. Stir in green onions.
- In a large bowl, place arugula and fruits. Toss with dressing.
- Arrange salad on 6 plates. Top with Bleu d'Auvergne and walnuts and serve immediately.
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