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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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The dressing in this recipe is so incredibly good. You really should play around with what it covers. Ingredients:
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 tbsp dijon mustard |
2 tbsp dried tarragon leaves |
salt to taste |
1 head bibb lettuce, washed and dried |
1/2 head red leaf lettuce, washed and dried |
1/4 cup bleu cheese |
12 rings red onion, sliced 1/4 in thick |
3 tbsp pine nuts, toasted |
Directions:
1. To prepare the raspberry vinegar, combine the red and white vinegars and the raspberries. Cover and let sit 48 hours. Strain the vinegar and store at room temperature.
2. To make the dressing, whisk together in a bowl, 1/2 cup of the raspberry vinegar, the oils, maple syrup, mustard and tarragon. Add salt to taste.
3. Tear the lettuce leaves by hand and toss in a large bowl with 3/4 cup of dressing. If serving on individual plates, divide dressed lettuce by 6. Sprinkle the top of each salad with 1/6th of the remaining ingredients.
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