4 cups fresh arugula or baby spinach
4 cups torn Bibb or Boston lettuce
3 medium nectarines, sliced
2 tablespoons pine nuts, toasted
2 tablespoons crumbled blue cheese
2 tablespoons raspberry vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/8 teaspoon salt
3 tablespoons olive oil
In a large bowl, combine the first five ingredients. In a small bowl, whisk vinegar, sugar, mustard, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.