Martha's Vineyard Salad with
Raspberry-Maple Dressing

Yield: 2 servings

Ingredients

Dressing

• 1/2 cup raspberry vinegar
• 1/2 cup olive oil
• 1/2 cup vegetable oil (Chyrel uses canola)
• 2 tablespoons Dijon mustard
• 2 tablespoons tarragon leaves (dried)
• 1/2 cup pure maple syrup (do not use imitation)
• Salt to taste

Martha's Vineyard Salad

• 2 cups washed and dried Bibb lettuce
• 2 cups washed and dried red lettuce
• 2 tablespoons blue cheese
• 6 red onion rings, 1/4 inch slice
• 4 teaspoons coarse chopped toasted walnuts

Instructions

Dressing

1. Whisk dressing ingredients together to blend.

Martha's Vineyard Salad

1. Put lettuce in a nonreactive bowl, drizzle with dressing until lettuce is thinly coated. Divide up between 2 salad plates, top each salad with onion rings, 1/2 of the blue cheese and 1/2 of the walnuts.
2. To toast walnuts, break up coarsely, heat oven to 350 degrees F for about 6 minutes, just to toast lightly.

Attribution

Posted by Annette at Recipe Goldmine 12/4/2001 7:45 pm.