----DRESSING----
3 tablespoon raspberry vinegar
1 teaspoon dijon mustard
5 tablespoon olive oil or vegetable oil
1 pinch sugar
1 pinch salt
1 pinch pepper
----SALAD----
4 cup arugula leaves, torn
4 cup butter lettuce leaves, torn
2 ripe nectarines (up to 3)
1 ; cut in slices
1/3 cup walnuts, toasted*
*Toast walnuts for 5 to 8 minutes in 300 F oven or toaster oven.
Combine dressing ingredients; mix together well. Arrange salad ingredients in bowl. Pour dressing over them. Sprinkle with walnuts.
Yield: 6 to 8 servings
From 1991 "Shepherd's Garden Seeds Catalog," pg. 36. Posted by Cathy Harned.
