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. (5oz.each) baby arugula
or watercress (about 12cups)
7 oz. Ile de France Roquefort, crumbled (about 1 1/2 cups)
1/3 cup walnuts
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, watercress and fruits.
Toss with dressing.
Arrange salad on 6 plates.
Top with Ile de France Roquefort and walnuts and serve immediately.
The dressing can be made ahead and stored, chilled, for up to 1 day.
The pine nuts can be oven or skillet-toasted and kept at room temperature several hours ahead.
Make it your own!
Substitute with spinach and add fresh strawberries; use toasted pine nuts or almonds instead of walnuts.