DRESSING INGREDIENTS
1 tablespoon finely minced shallots
1/4 teaspoon fresh minced ginger
1/4 teaspoon salt
1/2 teaspoon sugar
1 tablespoon burgundy
2 tablespoons raspberry vinegar
4 tablespoons olive oil
1/4 cup sundried cranberries
fresh ground pepper to taste
SALAD INGREDIENTS
1 heart of romaine
1 heart of Bibb lettuce
1/2 head of radicchio
3 artichoke hearts quartered
8-10 thin slices of heart of palm 1/4 inch
1/4 cup raspberries
4 strawberries sliced length wise (hear shaped)
1 tablespoon chopped walnuts
Servings: 2-4
DRESSING PREPARATION:
Mix shallots, ginger, salt, sugar, burgundy, vinegar and cranberries
Let stand in refrigerator for at least one hour
Whisk together and add oil gradually
SALAD PREPARATION:
Break up romaine and Bibb lettuce then place in a bowl
Cut radicchio into bite size pieces and toss with lettuce
Separate onto chilled plates
In a separate bowl toss together remaining ingredients and cover with dressing
Spoon out desired amount and place on the tossed salad mixture
Serve immediately after placing dressing mixture on lettuce mix