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. 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.)

Salad Dressing

½	cup rasberry videngar
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