Fall Green Salad

• Vinaigrette:
• 1/4 cup water
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon cornstarch
• 1 tablespoon honey
• 1/2 teaspoon white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• Salad:
• 4 cups torn curly leaf lettuce
• 4 cups torn romaine lettuce
• 3 cups trimmed arugula
• 1/2 cup thinly sliced red onion

1. To prepare the vinaigrette, combine water, juice, and cornstarch in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat; cook 1 minute, stirring frequently. Remove from heat. Stir in honey, vinegar, salt, and pepper. Place in a blender or food processor. Add cheese, and process until well blended. Cool to room temperature.
2. To prepare salad, combine lettuces and onion in a large bowl. Drizzle with vinaigrette, tossing gently to combine. Serve immediately.

vinaigrette, water, lemon juice, cornstarch, honey, white wine vinegar, salt, freshly ground black pepper, parmesan cheese, salad, torn curly, torn romaine lettuce, trimmed arugula, red onion

Taken from www.myrecipes.com/recipe/fall-green-salad (may not work)