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A SALAD FOR FALL
1/2 cup cider vinegar
2 TBL. honey
1/3 cup raisins (dark or golden)
1/4 cup toasted sesame seeds
1/2 tsp. salt
3/4 cup peanut oil
1/4 cup toasted sesame oil
Place all ingredients except the oils in a food processor and
process until the raisins become a fine paste. While the machine
is running, add both oils, one at a time, very slowly. Pour them
in a stream no larger than a pencil lead. Yield 1-1/4 cups.
Salad:
1 head red leaf lettuce, torn
1/2 head romaine lettuce, torn
1 small red onion, sliced paper thin
3 ounces Gorgonzola or Roquefort cheese, crumbled
1 crisp Granny Smith apple, cut into matchstick pieces
1/2 to 3/4 cup walnut pieces, toasted in the oven
Arrange lettuce leaves on plates, top with red onion, apple, and
walnut pieces just as they are removed from the oven, all warm and
toasted.
Drizzle vinaigrette over salad and serve (or pass separately at
table).
Note:
You will probably have a little dressing left over, but it keeps
very well in the refrigerator. If it thickens when chilled, thin
it with a little additional vinegar.
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Fall 01