Ingredients
4 cups fresh arugula or baby spinach4 cups torn Bibb or Boston lettuce3 medium nectarines, sliced2 tablespoons pine nuts, toasted2 tablespoons crumbled blue cheeseDRESSING:2 tablespoons raspberry vinegar2 teaspoons sugar1 teaspoon Dijon mustard1/8 teaspoon saltDash pepper3 tablespoons olive oil
Preparation
In a large bowl, combine the first 5 ingredients. In a small bowl, whisk vinegar, sugar, mustard, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.
