ARUGULA AND NECTARINE SALAD
DRESSING:
3 tablespoons raspberry vinegar
1 teaspoon Dijon mustard
5 tablespoons extra virgin olive oil
Pinch each of sugar, salt, and pepper
SALAD INGREDIENTS:
4 cups of torn arugula leaves
4 cups of torn romaine lettuce leaves
2 or 3 ripe nectarines (peaches may be substituted) cut in slices
1/3 cup toasted walnuts (toast 5 to 8 minutes in 300 degree oven or toaster oven)
Combine dressing ingredients and mix together well. Arrange salad ingredients in bowl. Pour dressing over salad mixture. Sprinkle with toasted walnuts.
Serves 6 to 8