Pickled Onion, Blue Cheese, And Berry Salad

• 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

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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water, sherry vinegar, agave nectar, vidalia onion, mustard, freshly ground black pepper, salt, extravirgin olive oil, baby mixed, blue cheese, fresh raspberries

Taken from www.myrecipes.com/recipe/pickled-onion-salad (may not work)