Raspberry And Blue Cheese Salad With Raspberry Maple Dressing

• FOR THE SALAD:
• 1 package (5.5 Oz. Size) Baby Spring Greens
• 1 package (6 Oz. Size) Fresh Raspberries, Less 10 Whole Raspberries Used For Dressing
• 1 package (4 Oz. Size) Crumbled Danish Blue Cheese
• 6 slices Thinly Sliced Red Onion, Cut Into Half Moons And Separated
• 1 cup Walnuts, Toasted And Rough Chopped
• FOR THE DRESSING:
• 10 whole Raspberries
• 1/4 cups White Wine Vinegar
• 1/4 cups Real Maple Syrup
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Dried Tarragon Or 3 Tablespoons Fresh
• 1/4 teaspoons Salt
• 1/2 cups Olive Oil

1. For the dressing, combine the raspberries, white wine vinegar, maple syrup, Dijon mustard, tarragon and salt in the bowl of a food processor or blender. Process until the raspberries are pureed. With the processor running slowly pour the oil through the chute until combined.
2. Divide the greens between the salad plates. Top with raspberries, blue cheese, red onion and walnuts. Drizzle with the dressing.
3. Notes:
4. To toast the walnuts, place on a cookie sheet in a 350u0b0F oven for 8-10 minutes. I toast my nuts before I chop them, because there is less chance they will burn.
5. When I use red onion in a salad, I soak the slices in ice water for about 15 minutes. It takes away the bite, but you still have the red onion flavor. After soaking, just drain on paper towels until ready to use in the salad.
6. Enjoy!

salad, spring greens, fresh raspberries, cheese, red onion, walnuts, dressing, raspberries, ubc, ubc, dijon mustard, tarragon, ubc, olive oil

Taken from tastykitchen.com/recipes/salads/raspberry-and-blue-cheese-salad-with-raspberry-maple-dressing/ (may not work)