Arugula Raspberry Balsamic Salad

Ingredients:

• 1 pint fresh raspberries, divided
• ¼ cup Seven Barrels Miller’s Blend Extra-Virgin Olive Oil
• 3 tablespoons Seven Barrels Raspberry Balsamic Vinegar
• 1 tablespoon chopped shallot
• 1 tablespoon fresh lemon juice
• 1 garlic clove, chopped
• ½ teaspoon sugar
• ½ teaspoon salt
• 10 ounces baby arugula greens
• ½ red onion, thinly sliced
• ½ fennel bulb, trimmed and thinly sliced
• ½ cup crumbled goat or feta cheese

Instructions:

To make the dressing: Place 1/3 cup of the raspberries, olive oil, vinegar, shallot, lemon juice, garlic, sugar and salt in a small food processor or blender and process until smooth.

Combine the arugula, red onion and fennel bulb in a large salad bowl. Top with the remaining raspberries and cheese. Drizzle with about half the dressing, toss together gently and serve.

Extra dressing can be refrigerated up to 3 days.

Enjoy!