For the dressing, combine the walnut oil and
raspberry vinegar in a
screw-top jar. Cover and shake well. Chill dressing in the refrigerator
for at least 1 hour.
Line 8 salad plates with Boston or Bibb lettuce leaves. Top with
grape-
fruit sections, avocado slices and papaya slices. Sprinkle with toasted
walnuts. (If desired, and if they are available, sprinkle the salads
with
fresh raspberries as well.) Shake the dressing well, season to taste
with
salt and pepper, and whisk in the herbs. Distribute the dressing evenly
over the salads. Makes 8 servings.
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