Marthas Vinyard Salad Recipes

Steps:

• Make vinaigreete: combine red, white vinegars and raspberries - cover and let sit 48 hours then strain and store at room temperature. (Can just purchase premade raspberry vinegar).
• Whisk 1/2 cup vinegar, oils, maple syrup, mustard, tarragon and salt.
• Tear leaves by hand and toss in a large bowl with 3/4 cup dressing.
• Divide on 6 plates and top with onions, blue cheese and pinenuts.

Steps:

• 1. To make the vinaigrette, whisk vinegar, vegetable oil, olive oil, syrup, Dijon mustard, tarragon and salt in a bowl until mixed. Chill, covered in refrigerator. You may also use as a marinade for seafood or poultry. To make the salad, toss lettuce with desired amount of vinaigrette in a bowl. Divide lettuce mixture evenly among six chilled salad plates. Top each serving evenly with the blue cheese, onion rings and pine nuts. Serves 6

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.

Steps:

• Tear lettuce leaves by hand into bite-size pieces and toss with Raspberry Maple Dressing in a large bowl. Divide lettuce evenly among 6 chilled plates and top each with blue cheese, red onion rings, and pine nuts.