Prepare Raspberry-Wine Dressing; set aside.
Place onions and lemon juice in a bowl with the 2 cups cold water; refrigerate 15 to 30 minutes. When done, pour off liquid and drain well.
In a large bowl, combine drained onions, salad greens, cherries, and enough Raspberry-Wine Dressing to lightly coat the greens.
Sprinkle top of salad with blue cheese and serve.
Makes 8 to 10 servings.
1/4 cup raspberry vinegar
1/4 cup red wine (I like to use pinot noir wine)
1/4 cup fresh or frozen raspberries
1/4 cup honey
1/2 cup fresh basil leaves
3/4 cup extra-virgin olive oil
In a blender or food processor, combine raspberry vinegar, red wine, raspberries, honey, and basil; whirl 1 minutes or until well blended.
With the motor on, add olive oil in a slow steady stream, whirling until dressing is smooth.
Store, covered, in the refrigerator. Serve at room temperature.
Yields 1 cup.