Raspberry-Walnut Salad With Vanilla Vinaigrette

By TPMay

Ingredients

• 2 tablespoons white wine or champagne vinegar
• 2 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 vanilla bean or 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 3 1/2 tablespoons olive oil
• Salad
• 4 cups mixed salad greens
• 1/3 cup fresh red raspberries, gently washed and patted dry
• 1/2 small red onion, thinly sliced (1 cup)
• 1 small red bell pepper, cored, seeded, and thinly sliced (1 1/2 cups)
• 1/4 cup toasted walnuts
• 1 tablespoon crumbled blue cheese

Preparation

Step 1

In a small bowl, whisk together the vinegar, mustard, and garlic. Using a paring knife, split the vanilla bean in half lengthwise. Scrape the seeds out of one half of the bean; save the other half of the bean for another use. Add the scraped vanilla (or use vanilla extract instead), salt, and black pepper to the vinegar mixture. Slowly pour in the olive oil, whisking constantly until emulsified.
Add the dressing to a shallow bowl. Add the greens to the bowl and toss. Scatter the raspberries, red onion, red pepper, walnuts, and blue cheese on top of the greens, toss very gently and serve immediately.