Arugula Salad With Gorgonzola, Toasted Pecans And Raspberry Poppyseed Dressing

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8 heaping cups fresh baby arugula leaves

2 Tablespoons Raspberry Balsamic Vinegar or just Raspberry Vinegar

¼ Cup sugar

Pinch of salt

½ Cup Canola Oil

1 Tablespoon poppyseeds

1/4 Cup crumbled gorgonzola (add more if you are a blue cheese fan)

1 Cup toasted pecans (baked at 350 for 10-15 minutes until fragrant)

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