Martha’s Vineyard Salad with Raspberry-Maple 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.