12oz fresh arugula
2 granny smith apples, cored and sliced
½ dried cranberries
½ cup crumbled Gorgonzola cheese
¼ cup toasted pecans, pieces
Raspberry Balsamic Vinaigrette
1 tsp. Dijon mustard
1 tsp. honey
1 tbsp. raspberry spread (jelly), seedless
¼ cup balsamic vinegar
6 tbsp. extra-virgin olive oil
In a small bowl whisk together mustard, honey, and raspberry jelly until it forms a paste.
Whisk in vinegar, oil and a dash of salt and pepper to taste.
In a large bowl toss baby greens with walnuts and vinaigrette.