Ingredients
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8 cups loose leaf lettuce (try a variety of lettuce including heirloom lettuce if possible)
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2 medium tomatoes, sliced (heirloom tomatoes if available)
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1/2 cup walnuts
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1 cup blue cheese, crumbled
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1 orange, peeled, seeded and sectioned (Blood orange or Valencia would be great!)
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2 hard-boiled eggs, quartered
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1/2 cup extra virgin olive oil
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1/2 cup raspberry vinegar
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1 tablespoon white sugar (decreased from 1/2 cup)
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2 teaspoons Dijon mustard
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Instructions
- In a jar with a tight fitting lid combine olive oil, vinegar, sugar, Dijon mustard, oregano and pepper. Shake well.
- Tear the lettuce and place on individual salad plates.
- Add the tomato pieces, walnuts, and blue cheese.
- Garnish with orange sections and egg quarters; drizzle with raspberry vinaigrette. Finish with a sprinkle of fresh cracked black pepper.