A very good friend of mine (Adam "Spike" Schoenwald, cause he deserves credit for this one) brought me a bottle of raspberry vinegar during my first Thanksgiving event. He told me he loved that stuff and to "do something with it." So I did. I enhanced a favorite salad recipe from a restaurant I had worked at, and added the vinaigrette to it. Since that time, I get demands to bring this creation to every festivity I attend.
For the vinaigrette dressing:
Put the first eight ingredients (ending at the dill weed) in a medium bowl and whisk with a wire whisk or you can put into a blender and hit the "blend" option. You want to mix until you get a fluffy, creamy-greenish color.
This can be refrigerated and used for approximately one week.
For the salad:
Wash all of the lettuce leaves, and cut or rip into bite-sized pieces. Add the fruit, nuts and feta cheese. Toss well and serve with the dressing.
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