Fire and Ice Delight – Berry, Nut, and Blue Cheese Salad
3 tablespoons extra-virgin olive oil
½ small red onion, chopped
3 tablespoons red wine vinegar
1½ tablespoons honey
1-2 teaspoons hot sauce
8 cups assorted greens, cleaned and chilled
⅓ cup crumbled, reduced-fat blue cheese (goat cheese can be substituted)
⅓ cup each cleaned and chilled California Giant Raspberries, Blueberries, and Blackberries
⅓ cup slivered almonds, roasted (⅓ cup of pecans or walnuts can be substituted)
Combine the oil, onion, vinegar, honey, and hot sauce in a blender and puree. (The dressing can be made a day or two ahead of time, but bring it to room temperature before serving.)
Prior to serving, pre-heat oven to 400°F. Roast the almonds for approximately 4 minutes at 400°F on a cookie sheet.
While nuts are roasting combine the assorted greens in a large bowl. Toss with the room temperature dressing. Add the remaining ingredients (blue cheese and raspberries) except for the roasted almonds.
Toss gently, then top with almonds. Serve immediately.