Here in Southern California, we love using whatever is seasonal and fresh.  Right now, berries are at their peak – making this the perfect summer salad!  This one’s a big hit in our team-building events and corporate cooking challenges.

What You’ll Need:

4 cups baby spinach or mixed greens
1 roasted purple onion
½ cup sliced fresh strawberries & blueberries (or fruit of your choice)
½ cup sliced fresh fennel
½ cup chopped walnuts (or any nut, your choice)
½ cup gorgonzola cheese

What to Do:

Preheat oven to 400 degrees.

Place onion on small baking sheet, and roast 20-30 minutes until soft and caramelized.  After it has cooled, slice onion into thin slivers.

In a salad bowl or large serving platter, add mixed greens, fennel, and onion slivers and combine.  Top with berries, chopped walnuts and cheese.

White Balsamic and Lemon Vinaigrette

2 Tablespoons white balsamic vinegar
1 Tablespoon honey
1 teaspoon Dijon mustard
1/3 cup lemon infused olive oil (or use plain extra virgin olive oil and add 1 Tablespoon lemon juice)

In a small bowl, whisk together vinegar, honey and Dijon mustard.  Slowly add olive oil and whisk until emulsified.  Add salt and pepper to taste.

Pour over salad and toss.

Serves 6 – 8