Recipe

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• 1 cup white wine vinegar
• 1 cup red wine vinegar
• 1/2 cup fresh raspberry
• 1/2 cup olive oil
• 1/2 cup vegetable oil
• 1/2 cup maple syrup
• 2 tbsp dijon mustard
• 2 tbsp tarragon
• 1 dash salt
• 1 head bibb lettuce
• 1/2 head red leaf lettuce
• 1/4 cup crumbled blue cheese
• 12 red onion rings
• 3 tbsp toasted pine nuts

• 1 Make vinaigreete: combine red, white vinegars and raspberries - cover and let sit 48 hours then strain and store at room temperature. (Can just purchase premade raspberry vinegar).
• 2 Whisk 1/2 cup vinegar, oils, maple syrup, mustard, tarragon and salt.
• 3 Tear leaves by hand and toss in a large bowl with 3/4 cup dressing.
• 4 Divide on 6 plates and top with onions, blue cheese and pinenuts.