Martha'S Vineyard Salad

• 1 cup white wine vinegar
• 1 cup red wine vinegar
• 1/2 cup fresh raspberry
• 1/2 cup olive oil
• 1/2 cup vegetable oil
• 1/2 cup maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons tarragon
• 1 dash salt
• 1 head bibb lettuce
• 1/2 head red leaf lettuce
• 1/4 cup crumbled blue cheese
• 12 red onion rings
• 3 tablespoons toasted pine nuts

1. 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).
2. Whisk 1/2 cup vinegar, oils, maple syrup, mustard, tarragon and salt.
3. Tear leaves by hand and toss in a large bowl with 3/4 cup dressing.
4. Divide on 6 plates and top with onions, blue cheese and pinenuts.

white wine vinegar, red wine vinegar, fresh raspberry, olive oil, vegetable oil, maple syrup, mustard, tarragon, salt, bibb lettuce, red leaf, blue cheese, red onion, nuts

Taken from www.food.com/recipe/marthas-vineyard-salad-160209 (may not work)