Martha's Vineyard Salad

Ingredients

Raspberry Vinegar

1

cup white wine vinegar

1 cup red wine vinegar ½ cup raspberries, fresh or frozen Salad Dressing ½ cup olive oil ½ cup vegetable oil ½ cup maple syrup 2 tablespoons Dijon mustard 2 tablespoons dried tarragon leaves, or 4 tablespoons fresh Dash of salt to taste --- Salad 1 head Bibb lettuce 1/2 head red leaf lettuce 1/4 crumpled blue cheese 12 rings red onion, sliced ¼" thick 3 tablespoons pine nuts, toasted Directions First prepare a raspberry vinegar: combine red and white vinegars and raspberries. Cover and let sit for 48 hours. Strain the vinegar and store at room temperature. (You can also use a commercial raspberry vinegar.) To make Raspberry-Maple Dressing, whisk together in a bowl 1/2 cup of the raspberry vinegar, the oils, maple syrup, mustard, tarragon and salt. Tear lettuce leaves by hand and toss in a large bowl with 3/4 cup of dressing. To serve, divide lettuce evenly onto 6 chilled plates and top each with the blue cheese, onion rings and toased pine nuts. Variations: Roasted walnuts can be used in place of toasted pine nuts; a mix of European greens or your favorite varieties can be used in place of Bibb and red leaf lettuces. Tip: Use the Raspberry-Maple Dressing as a marinade for seafood and poulty. The sugar in the recipe caramelizes and glazes grilled foods. Yield 6 salads Nutrition Source Friends of Chuck Muer's Restaurants