Directions
1
PREHEAT oven to 350° F.
2
PLACE 1/2 cup pecans into a medium bowl.
3
ADD 1 tablespoon oil of choice.
4
ADD 1 ½ teaspoons kosher salt.
5
TOSS mixture to COMBINE ingredients.
6
ARRANGE pecans in a single layer on a baking sheet.
7
BAKE 8 – 10 minutes or until pecans are fragrant and darkened.
8
SET ASIDE pecans to cool.
9
SLICE 1 medium red onion into thin slices.
10
SET ASIDE red onion slices.
11
PLACE 1 teaspoon sugar into a medium bowl.
12
ADD 1 tablespoon red wine vinegar.
13
STIR until sugar is dissolved.
14
ADD sliced red onion and TOSS to COMBINE.
16
SET ASIDE red onion mixture until flavor becomes mild.
17
PLACE half of 1 package (6 ounces) raspberries into a medium bowl or large liquid measuring cup.
18
MASH raspberries with a fork or potato masher until broken down.
19
ADD juice from 1 orange.
20
ADD remaining 4 tablespoons oil of choice.
21
ADD 2 tablespoons heavy cream or full fat coconut milk.
22
ADD 1 tablespoon honey.
23
ADD 2 tablespoons red wine vinegar.
24
ADD 1 1/2 teaspoons salt.
25
WHISK thoroughly to combine.
26
TASTE dressing and ADD salt to taste.
27
TASTE dressing and ADD red wine vinegar to taste.
28
ADD 2 teaspoons poppy seeds and WHISK to combine.
29
SET ASIDE dressing until needed.
30
PLACE 6 ounces arugula into a large bowl.
31
DRAIN sliced red onions and ADD to bowl.
33
ADD 3 sliced mini cucumbers.
34
ADD remaining 1/2 package (6 ounces) raspberries.
35
ADD crumbled blue cheese to taste.
36
TOSS gently to combine.
37
DRIZZLE with dressing or POUR dressing into a small serving bowl and SERVE alongside salad.
