Total time: 15 minutes
¾ head butterleaf lettuce
¼ red onion, sliced into rings
3 ounces Rogue Creamery Oregonzola, crumbled
¼ cup pecans, toasted
1 tablespoon sugar
¼ cup blackberries, divided
3 ounces raspberry vinegar
¼ cup sugar
1 tablespoon cranberry mustard or 2 tablespoons Dijon mustard
Pinch of fresh basil
½ cup canola or lightly flavored olive oil
Rinse lettuce and pat dry. Fan out lettuce leaves on two plates. Place onions and cheese on top. Purée vinegar, sugar, mustard, basil and half the blackberries in a food processor. Add oil in a slow stream until incorporated. Season with salt. Lightly coat pecans with oil and toss in sugar. Drizzle salad with vinaigrette, and top with pecans and remaining blackberries. Total time: 15 minutes.
*A winner has been selected for this category* Congratulations to Ashley J. in Bend!