-------------------------DRESSING-------------------------
1/4 c Balsamic Vinegar
2 oz Chambord Liqueur
1 tb Sugar
1/4 ts Salt
3/4 c Canola Oil
---------------------------SALAD---------------------------
1 Bibb Lettuce, head
1/4 c Scallions, minced
1/4 c Walnuts, chopped
1/4 c Celery, fine dice
1/4 c Bleu Cheese, crumbled
Dressing: Combine Balsamic Vinegar, Chambord, sugar
and salt in food processor and pulse a few times to
blend. SLOWLY add oil (a light oil is recommended)
while processor is running to emulsify. Dressing
should be made one day prior to serving. Dressing can
be stored for 1 week under refrigeration.
To assemble: Wash Bibb lettuce and spin dry. Arrange
on four chilled salad plates and sprinkle lettuce with
scallions, celery, chopped walnuts and Bleu Cheese.
Top with Dressing and serve.
