Recipe: Fresh Herb Salad

FRESH HERB SALAD

FOR THE SALAD:
2 quarts mixed lettuces, torn in bite-size
2 cups fresh strawberries, sliced
2 fresh peaches, peeled, sliced
1 cup loosely packed fresh mint leaves
1 cup loosely packed green basil leaves
1/3 cup hazelnuts, toasted, chopped
1/4 cup Italian parsley leaves
1/4 cup thinly sliced scallions
FOR VINAIGRETTE DRESSING:
2 tablespoons raspberry vinegar
2 tablespoons orange juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 tablespoons oil (3 tablespoons olive plus 3 tablespoons vegetable oil)

In a large salad bowl, combine all the greens and ingredients for the salad.

Make the dressing by combining vinegar, orange juice, mustard, salt and pepper. Gradually add oil, whisking it in until thoroughly blended.

Source: Shepherd's Garden Seeds Catalog, 1994