Bones' Salad Raspberry-Maple Dressing
Source of Recipe
Buddy Cookbook
List of 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 tablespoons Dijon mustard
2 tablespoons dried tarragon (or 4 tablespoons fresh)
Dash salt, or to taste
1 head Bibb lettuce, washed and dried
1/2 head red leaf lettuce, washed and dried
1/4 cup crumbled blue cheese
12 rings red onion, sliced 1/4-inch thick
3 tablespoons toasted pine nuts or walnuts
First prepare raspberry vinegar: combine red and white vinegars and raspberries. Cover and let sit for 48 hours. Strain the vinegar and store at room temperature. (You can also use commercial raspberry vinegar, which we did for testing, and start recipe with next step.)
To make Raspberry-Maple Dressing, whisk together in a bowl 1/2 cup of the raspberry vinegar, the oils, maple syrup, mustard, tarragon and salt.
Tear lettuce leaves by hand and toss in a large bowl with 3/4 cup of dressing.
To serve, divide lettuce evenly onto 6 chilled plates and top each with blue cheese, onion rings and toasted pine nuts. Serves 6.
Recipe
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