Yield: 4-6 servings
6 cups baby arugula
½ small red onion, thinly sliced
1 heaping cup ripe raspberries
½ cup walnuts, toasted
2 oz gorgonzola cheese, crumbled
¼ cup OMG! Pear White Balsamic Vinegar
¼ cup extra virgin olive oil
1 tsp Dijon mustard
¼ tsp freshly cracked black pepper
In a large bowl or on a serving platter, toss the arugula with the onion and raspberries. Sprinkle on the walnuts and gorgonzola cheese.
In a small bowl or jar with a lid, combine the pear balsamic vinegar, olive oil, mustard, salt, and pepper. Shake well then drizzle over the prepared salad.