----DRESSING----
3 tablespoon raspberry vinegar
1 teaspoon dijon mustard
5 tablespoon olive or vegetable oil
1 pinch each sugar, salt and pepper
----SALAD----
4 cup arugula leaves; torn
4 cup butter lettuce leaves; torn
2 to 3 ripe nectarines; sliced
1/3 cup toasted walnuts*
*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. Electronic format by Cathy Harned.
