Feastivals Special Salad

This is the right time of year to think of serving this salad that is my
signature. When you can get the small, extra-sweet wild strawberries, I
even
like to end the meal with this salad!

Makes 6 servings

1 head Boston lettuce, well washed and thoroughly dried
1 bunch arugula, well washed and thoroughly dried
1 red onion, very thinly sliced (I use the 2mm blade in the Cuisinart)
1 pint strawberries, thinly sliced and marinated in 2 tablespoons
raspberry
vinegar
1 cup walnut pieces, toasted

Dressing:
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar (some drained from the strawberries)
1/4 cup walnut oil
1/2 cup canola or grapeseed oil
a pinch of sea salt and a few turns of freshly ground pepper

Remove pithy bottoms from Boston lettuce leaves, and remove the woody
arugula stems. Drain the strawberries, and put the first five ingredients
into a large, shallow bowl (perhaps the one you will bring to the table).
In a small bowl, whisk together the mustard and vinegar, then add the
walnut oil, whisking all the while. Continue whisking while dribbling in
the canola oil, then add the salt and pepper.

Taste and correct the seasoning. Toss with the salad just before arranging
on individual plates or salad bowls

Chef June Jacobs, CCP
Feastivals Cooks at Home
her website http://www.feastivals.com


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