Raspberry Vinaigrette

Recipe from Raising the Salad Bar

Husband-Tested in Alice’s Kitchen

We, and most of our friends, don’t have television.  I don’t mean the actual device, but I mean we don’t have local, cable or satellite television.  We rent movies and make television a special event rather than something that is on all the time.  Debbie and Bob had rented season two of Downton Abbey and invited us over to watch a couple of episodes and to have dinner on their deck. Debbie made Pasta with Zucchini and Toasted Almonds and a spectacular Oregano and Asiago Focaccia and I made a simple salad with this delicious dressing.  We ate this fabulous meal out on their deck on a summer’s evening and then as it got dark, we headed in to watch our show.  Fun! Fun!

3 Tablespoons raspberry vinegar

4 Tablespoons fresh orange juice

1 teaspoon maple syrup or honey

1 Tablespoon minced shallot or red onion

½ teaspoon Dijon mustard

6 Tablespoons olive oil

Kosher salt and freshly ground pepper, to taste

Place all the ingredients in a jar with a lid.  Shake vigorously until the dressing is well blended.  (This made enough dressing for two salads.)

Here’s what went in the salad you see pictured:

1 head of Bibb lettuce

2 carrots, sliced

1 tomato, chopped

2 hard-boiled eggs, sliced

2 cups snow peas, chopped

½ cucumber, peeled and chopped

2 Tablespoons goat cheese, crumbled

½ cup pecan, chopped