Warm Lamb Salad With Pine Nuts, Raisins, And Sweet Onion

• SWEET ONION VINAIGRETTE
• 1/3 cup olive oil
• 1/3 cup corn oil
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons pepper
• 1/2 teaspoon minced garlic
• 1/4 cup wine vinegar
• 2 tablespoons sugar
• l/2 cup minced red onion
• SALAD
• 4 quarts loosely packed mixed greens of the more assertive varieties, such as spinach, arugula, watercress, dandelion, radicchio, or mustard greens
• 1 cup julienned red peppers in 1" matchsticks
• 2 tablespoons olive oil
• 1 pound raw lamb trimmed, from the leg or loin, cut into bite-size strips 1/4" thick
• 1/4 cup raisins
• 1/4 cup pine nuts, toasted

1. SWEET ONION VINAIGRETTE
2. Whisk together all the ingredients and refrigerate. This can be done up to 2 days in advance.
3. SALAD
4. Wash and dry greens. Tear them into bite-size pieces and set them aside in a bowl with the red peppers. Heat the olive oil in a 9" skillet until very hot but not smoking. Add the lamb in a single layer and let it cook 1 minute. Stir and turn it for 15 seconds. Turn off the heat and at once add the raisins, pine nuts, and dressing. Stir 15 seconds to let the dressing heat through. Immediately pour the contents of the skillet over the greens, toss well, and serve at once.

sweet onion, olive oil, corn oil, salt, pepper, garlic, wine vinegar, sugar, red onion, salad, assertive varieties, red peppers, olive oil, lamb, raisins, pine nuts

Taken from www.epicurious.com/recipes/member/views/warm-lamb-salad-with-pine-nuts-raisins-and-sweet-onion-50027050 (may not work)