Dressing:
3 tablespoons raspberry vinegar, fruity, not tart
1 teaspoon Dijon mustard
5 tablespoons mild olive or vegetable oil
Pinch each sugar, salt, and pepper to taste
Salad:
4 cups arugula leaves torn
4 cups butter lettuce torn
2 nectarines, ripe and sliced (may use more)
1/3 cup walnuts, toasted
1/2 cup raspberries
METHOD:
In a small mixing bowl, whisk dressing ingredients until combined. Taste for seasoning and adjust.
Arrange salad ingredients in bowl and drizzle the dressing over. Toss gently and serve.
SOURCE: Adapted from recipe by Renee Shepherd of Shepherd’s Garden Seeds
