Pickled Onion, Blue Cheese, and Berry Salad

Ingredients

• 4 teaspoons agave nectar divided
• 0.3 teaspoon pepper black freshly ground
• 2 ounces cheese blue crumbled
• 1 teaspoon dijon mustard 
• 3 tablespoons olive oil extra-virgin
• 6 ounce raspberries fresh
• 8 ounce baby herb salad mixed
• 0.1 teaspoon salt 
• 0.3 cup sherry vinegar divided
• 0.7 cup thinly vidalia onion vertically sliced
• 0.3 cup water 

Equipment

• bowl
• whisk

Directions

1. Combine 1/4 cup water, 2 tablespoons vinegar, and 1 tablespoon agave in a small bowl.
2. Add onion; toss to coat. Marinate at room temperature for 30 minutes; drain.
3. Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon agave, mustard, pepper, and salt in a large bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
4. Add salad greens; toss gently to coat. Arrange about 1 cup salad on each of 8 plates. Top each serving with about 1 tablespoon onion, 1 tablespoon cheese, and about 6 raspberries.