Martha’s Vineyard Salad with Raspberry-Maple Dressing

Martha’s Vineyard Salad with Raspberry-Maple Dressing

Dressing:

1/2 C. raspberry vinegar

1/2 C. olive oil

1/2 C. vegetable oil (Chyrel uses canola)

2 T. Dijon mustard

2 T. tarragon leaves (dried)

1/2 C. PURE MAPLE SYRUP, do not use imitation

salt to taste

Whisk dressing ingredients together to blend.

Martha’s Vineyard Salad

2 C. washed and dried bibb lettuce

2 C. washed and dried red lettuce

2 T. blue cheese

6 red onion rings 1/4 inch slice

4 t. coarse chopped toasted walnuts

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.

To toast walnuts, break up coarsely, heat oven to 350 for about 6 minutes, just to toast lightly.

Serves 2.