Martha's Vineyard Salad
|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|
|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|
- 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.
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