Martha's Vineyard Salad

Ingredients

Raspberry Vinegar

1	cup white wine vinegar
1	cup red wine vinegar
½	cup raspberries, fresh or frozen

Prepare raspberry vinegar 48 hours ahead. (You can also use a commercial raspberry vinegar.)

• Combine red and white vinegars and raspberries. Cover and let sit for 48 hours. Strain the vinegar and store at room temperature.

Raspberry-Maple Salad Dressing

½	cup rasberry vinegar
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
½	head red leaf lettuce
¼	cup crumpled blue cheese
12	rings red onion, sliced ¼" thick
3	tablespoons pine nuts, toasted

Directions

• 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

Source

Friends of Chuck Muer's Restaurants