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Arugala and Nectarine Salad

5 tb Olive oil
3 tb Raspberry vinegar
1 ts Dijon-style mustard
1 ds Sugar; salt and pepper, EACH
4 c Arugula leaves; torn
4 c Butter lettuce leaves; torn
3 Whole ripe nectarines; pitted and sliced
1/3 c Walnuts; toasted

For the dressing: In a small bowl whisk together the olive oil, raspberry vinegar, mustard, sugar, salt, and pepper. Set aside.

Place arugula, butter lettuce, and sliced nectarines in a large bowl. Pour dressing over salad; toss gently to coat. Sprinkle with nuts. Makes 6 to 8 servings.

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