Salad Of Boston Lettuce And Blueberries - cooking recipe

Ingredients

3 Tbsp. blueberry or white wine vinegar
1 Tbsp. walnut oil
1 Tbsp. vegetable oil (preferably canola oil)
1/2 tsp. Dijon mustard
salt and black pepper to taste
1 small red onion, thinly sliced
10 c. torn Boston lettuce leaves (about 3 heads)
1 c. blueberries, picked over and rinsed

Preparation

In a small bowl or a jar, whisk or shake together blueberry or white-wine vinegar, walnut and vegetable oils, mustard, salt, pepper and 1 tablespoon water.
(The vinaigrette can be prepared up to 2 days ahead and stored, covered, in the refrigerator.)