Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Balsamic Vinegar |
| 2 ounces | Chambord Liqueur |
| 1 tablespoon | Sugar |
| ¼ teaspoon | Salt |
| ¾ cup | Canola Oil |
| 1 \N | Bibb Lettuce, head |
| ¼ cup | Scallions, minced |
| ¼ cup | Walnuts, chopped |
| ¼ cup | Celery, fine dice |
| ¼ cup | Bleu Cheese, crumbled |
DRESSING
SALAD
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.