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cup white wine vinegar
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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
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