(Be aware the dressing will slightly thicken as it chills.) Notes *Soaking cashews: Before blending, I like to "quick-soak" the cashews: Place cashews in a heat-safe bowl and carefully add hot/boiling water until cashews are submerged
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Ingredients Raspberry Vinaigrette 1/2 cup raspberries (fresh, or thawed from frozen) 1/4 cup extra-virgin olive oil 3 tablespoons red wine vinegar 2 tablespoons maple syrup 1 tablespoon chopped shallot (or red onion) 1/4 teaspoon salt Arugula Salad 5 ounces baby arugula 1 pear (red or green), cored and sliced 1/3 cup thinly sliced red onion 3 ounces soft goat cheese 1/4 cup pecans , chopped 1/3 cup fresh raspberries (or pomegranate arils) Instructions To make the dressing, combine the raspberries, oil, vinegar, maple syrup, shallot, and salt in a blender, and blend until smooth
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And thats just what she did to prepare for this shot
Danielle Dott Photography
