---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads
       Yield: 4 servings
     1/4 c  Balsamic Vinegar
       2 oz Chambord Liqueur
       1 tb Sugar
     1/4 ts Salt
     3/4 c  Canola Oil
       1    Bibb Lettuce, head
     1/4 c  Scallions, minced
     1/4 c  Walnuts, chopped
     1/4 c  Celery, fine dice
     1/4 c  Bleu Cheese, crumbled
   Dressing:  Combine Balsamic Vinegar, Chambord, sugar
   and salt in food processor and pulse a few times to
   blend.  SLOWLY add oil (a light oil is recommended)
   while processor is running to emulsify.  Dressing
   should be made one day prior to serving. Dressing can
   be stored for 1 week under refrigeration.
   To assemble:  Wash Bibb lettuce and spin dry.  Arrange
   on four chilled salad plates and sprinkle lettuce with
   scallions, celery, chopped walnuts and Bleu Cheese.
   Top with Dressing and serve.