Recipe - Myrtlewood Salad Bleu

DRESSING
One fourth cup Balsamic Vinegar
2 ounce Chambord Liqueur
1 tablespoon Sugar
One fourth teaspoon Salt
Three fourths cup Canola Oil

SALAD
1 Bibb Lettuce, head
One fourth cup Scallions, minced
One fourth cup Walnuts, chopped
One fourth cup Celery, fine dice
One fourth cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini