SPINACH SALAD

As pleasing to the eye as it is to the palate, this salad brings quizzical looks, as your guests try to place the flavorful blend of the fresh pear, blue cheese, and Raspberry Vinegar.

1 large bunch fresh spinach
1/3 cup sliced almonds, toasted
2 tablespoons crumbled blue cheese
1 whole green onion, thinly sliced
1 Red Delicious apple
1 small, ripe pear
6 tablespoons vegetable oil
3 tablespoons Raspberry Vinegar {recipe follows}
1/8 teaspoon salt
Dash freshly grated nutmeg

Wash the spinach and refrigerate until ready to use. Peel, core, and halve the pear. Place one pear half in a blender along with the oil, vinegar, salt, and nutmeg. Puree and set aside.
Thinly slice the remaining pear half and place in lemon water to prevent discoloration. Drain before using. Core the apple and cut into fourths. Cut 3/4 of the apple into chunks and thinly slice the remaining 1/4.
Tear the washed spinach into a serving bowl. Add the almonds, blue cheese, thinly sliced green onion, and the apple chunks. Add half of the dressing. Toss to coat the greens, adding more dressing as necessary. Arrange on serving plates and garnish the tops with the apple and pear slices.
Serves 6.

RASPBERRY VINEGAR

2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen

Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.