Seattle Salad with Raspberry Vinaigrette

• salad greens
• arugula
• pineapple chunks
• red bell pepper, minced
• sesame seeds
• 2 tbsp (30 ml) sesame oil
• 1 tbsp (15 ml) olive oil, optional
• 1 tbsp (15 ml) to 2 tbsp (30 ml) raspberry vinegar
• 1 tsp (5 ml) chopped garlic chives
• 1 tsp (5 ml) chopped thyme
• salt and pepper, to taste

1. Combine the salad greens and arugula in a colorful bowl or directly on serving plates.
2. Sprinkle the pineapple chunks over the greens and top with sprinklings of red bell pepper and sesame seeds.
3. For the vinaigrette, combine the sesame oil, one tbsp of the raspberry vinegar, and herbs.
4. Whisk or stir, and taste.
5. Sesame oils vary in quality and flavor we prefer dark oils with a nutty, toasted flavor.
6. Raspberry vinegars also vary in acetic quality some taste slightly sweet, while others are more acidic but have stronger raspberry flavor.
7. Adjust all quantities to your preference, and serve in a small vinaigrette carafe.
8. A tiny drizzle on your salad will deliver a cargo of flavor.

salad greens, arugula, pineapple, red bell pepper, sesame seeds, sesame oil, olive oil, raspberry vinegar, garlic, thyme, salt

Taken from online-cookbook.com/goto/cook/rpage/00164D (may not work)