Martha'S Vineyard Salad - cooking recipe

Ingredients

1 cup white wine vinegar
1 cup red wine vinegar
1/2 cup fresh raspberry
1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup maple syrup
2 tablespoons Dijon mustard
2 tablespoons tarragon
1 dash salt
1 head bibb lettuce
1/2 head red leaf lettuce
1/4 cup crumbled blue cheese
12 red onion rings
3 tablespoons toasted pine nuts

Preparation

Make vinaigreete: combine red, white vinegars and raspberries - cover and let sit 48 hours then strain and store at room temperature. (Can just purchase premade raspberry vinegar).
Whisk 1/2 cup vinegar, oils, maple syrup, mustard, tarragon and salt.
Tear leaves by hand and toss in a large bowl with 3/4 cup dressing.
Divide on 6 plates and top with onions, blue cheese and pinenuts.