Feastivals' Special Salad

• Raspberry-Walnut Vinaigrette
• 1 teaspoon Dijon mustard (I like Fallot.)
• 1/4 cup raspberry vinegar (some drained from the strawberries)
• 1/4 cup walnut oil (Tourangelle is wonderful)
• 1/2 cup grapeseed or safflower oil
• A pinch of sea salt and a few turns of freshly ground pepper
• Salad
• 1 head Boston lettuce, well washed and thoroughly dried
• 1 bunch arugula, well washed and thoroughly dried
• 1 red onion, very thinly sliced (I use the 2mm blade in the Cuisinart)
• 1 pint organic strawberries, thinly sliced and marinated in 2 tablespoons raspberry vinegar
• 1 cup walnut pieces, toasted

1. Remove pithy bottoms from Boston lettuce leaves, and remove any woody arugula stems. Drain the strawberries, and put the first five ingredients into a large, shallow bowl.
2. In a small bowl, whisk together the mustard and vinegar, then add the walnut oil, whisking all the while. Continue whisking while dribbling in the grapeseed oil, then add the salt and pepper. Taste and correct the seasoning. Toss with the salad just before arranging on individual plates or salad bowls.

vinaigrette, raspberry vinegar, walnut oil, safflower oil, salt, salad, boston lettuce, arugula, red onion, strawberries, walnut

Taken from food52.com/recipes/30134-feastivals-special-salad (may not work)