MARTHA'S VINYARD SALAD

MARTHA'S VINYARD SALAD image

Yield 6 people

Number Of Ingredients 14

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1 cup white wine vinegar
1 cup red wine vinegar
1/2 cup raspberries(fresh or frozen)
1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup maple syrup
2 Tbs Dijon mustard
2 Tbs dried tarragoon leaves
Dash of salt to taste
1 head of Bibb lettuce, washed and dried
1/2 head red leaf lettuce, washed and dried
1/4 cup crumpled blue cheese
12 rings red onion, sliced 1/4 inch thick
3 Tbs pine nuts, toasted

Steps:

1. First prepare a raspberry vinegar: combine red and white wine vinegar and raspberried. Cover and let sit 48 hours. Strain the vinegar and store at room temperature (You can also use commercial raspberry vinegar, which is available at some specialty stores.) 2. To make the Raspberry-Maple Dressing, shisk together in a bowl 1/2 cup of the raspberry vinegar, the oils, maple syrup, mustard, tarragon, and salt. 3. Tear lettuce leaves by hand and toss in a large bowl with 3/4 cup of dressing. To serve: Divide lettuce evanly onto 6 chilled plates and top each with the blue cheese, onion rings and toasted pine nuts.