(Makes 10 servings)
1 medium red onion, cut into 1/2-inch-thick slices
2 tablespoons olive oil
1 (6-ounce) bag fresh baby spinach
1 (5-ounce) bag fresh baby arugula
10 strawberries, hulled and sliced
1 1/2 cups praline pecans (candied)
3/4 cup blue cheese crumbles
1/2 teaspoon ground black pepper
1 recipe Creamy Strawberry Balsamic Vinaigrette (recipe lollows)
Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil.
Using a pastry brush, lightly coat onions with olive oil. Bake for 20 minutes, or until tender and browned. Remove from oven. When onions are cool enough to handle, chop coarsely.
In a large bowl, toss together onions, spinach, arugula, strawberries, pecans , and blue cheese. Season with salt and pepper. Serve with Creamy Strawberry Balsamic Vinaigrette.
CREAMY STRAWBERRY BALSAMIC VINAIGRETTE
(Makes about 2 cups)
1/2 cup prepared strwberry syrup
1/2 cup balsamic vinegar
1/2 cup oilve oil
1/2 cup mayonnaise
3 tablespoons chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
In a medium bowl,whisk together syrup, vinegar, oil, mayonnaise, chives, salt, and pepper until smooth. Cover, and chill for at least 2 hours before using. Store, covered, in refrigerator for up to 3 days.
ENJOY!!!
