The Canal House Classic Vinaigrette was the perfect light dressing for this salad. I borrowed the recipe from a recent article in Bon Appetit magazine. You'll have dressing left over which you can use to dress most any salad or as a dip for raw vegetables.
1small head radicchiowashed, dried and torn into bite sized pieces
1small head butter lettucewashed, dried and torn into bite sized pieces
1plumpit removed and thinly sliced
1apricotpit removed and thinly sliced
1nectarinepit removed and thinly sliced
8cherriespits removed and sliced in half
2ouncespine nutslightly toasted
To make the vinaigrette:
In a small bowl, whisk garlic, vinegar, and mustard together. Gradually add oil, whisking constantly until emulsified. Season to taste with salt and freshly ground black pepper.
To make the salad:
Combine all salad ingredients (radicchio through pine nuts) in a large bowl. Add dressing to taste; drizzle vinaigrette over the salad, a little at a time, and lightly toss to coat. (Reserve remaining vinaigrette for another use.) Serve immediately.