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This salad is a great light meal option that features sweet and savory elements.
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The recipe is vegan, with an optional ingredient for those who eat meat.
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Step One: Balsamic Raspberry Drizzle.
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This should be prepared in advance.
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There will be more than is needed for this salad so you'll get to enjoy it again.
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Press 1/2 cup raspberries through a strainer collecting juice and pulp.
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Discard seeds.
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In a 1 quart saucepan, add balsamic vinegar, strained raspberries, lemon zest and maple syrup.
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Over low heat let simmer until volume reduced by 1/2.
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Remove from heat, transfer to container and allow to cool.
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Refrigerate.
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Step Two: The Saute
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In a frying pan, add olive oil and bring pan to a medium heat.
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Add onion.
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Stir as needed to ensure even cooking.
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Not a vegan or vegetarian?
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Add 1/2 cup diced pancetta as an optional ingredient with the onion when cooking.
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When the onion is transparent, but has not yet begun to carmelize, add the basil.
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Cook until the onion is well carmelized, with good brown color.
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Step Three: Assemble the Salad
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In a large salad bowl, add Arugula.
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Introduce the saute into the salad bowl, tossing lightly.
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Add raspberries, tossing lightly again.
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Add balsamic drizzle to salad and serve.
