Nantucket Salad Recipe

Place a small dry skillet over medium-low heat. Add the pine nuts and toast, stirring or shaking the pan frequently, until they become golden and fragrant, about 3–5 minutes. Watch carefully to avoid burning. Transfer to a small bowl to cool.

Blend dressing

In a blender or food processor, combine the raspberries, maple syrup, red wine vinegar and Dijon mustard. Puree until mostly smooth. If you prefer a seed-free dressing, press the puree through a fine-mesh sieve into a bowl, discarding seeds and solids.

Whisk in the olive oil in a slow, steady stream until the dressing is emulsified. Alternatively, continue blending and add the oil gradually until combined. If the vinaigrette is too thick, whisk in up to 1 teaspoon warm water to reach desired consistency.

Season the vinaigrette with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add more maple syrup for sweetness, more vinegar for brightness, or a pinch more salt if needed.

Thinly slice the half red onion into half-moons. If you prefer a milder onion flavor, soak the slices in cold water for 5–10 minutes, then drain and pat dry.

Place the mixed greens in a large salad bowl. Add the sliced red onion, toasted pine nuts, crumbled bleu cheese and (optional) fresh raspberries.

Just before serving, drizzle about half of the vinaigrette over the salad (about 3 tablespoons for 4 servings). Gently toss to coat the greens evenly. Taste and add more dressing if desired, up to the remaining amount.

Divide the salad among 4 plates or bowls. Finish with a light sprinkle of extra toasted pine nuts and a few extra crumbles of bleu cheese. Serve immediately.