| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Cklive17 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Red wine vinegar |
| 2 |
ts |
Dijon mustard |
| 4 |
tb |
Walnut oil |
| 8 |
tb |
Plus 1 tablespoon canola oil |
| 1/2 |
c |
Walnut pieces |
| 2 |
c |
Cooked beet greens |
| 1/2 |
c |
Stilton cheese |
INSTRUCTIONS
In a bowl combine vinegar, Dijon, salt and pepper. Whisk in walnut
oil and 8 tablespoons canola oil. Set aside.
In a skillet, heat 1 tablespoon canola oil. Toss walnuts in hot
skillet until toasted. Transfer to a small bowl.
In the same skillet, heat beet greens until warm. Transfer to plate.
Drizzle with dressing. Garnish with chunks of Stilton and toasted
walnuts.
Yield: 2 servings
Converted by MC_Buster.
Per serving: 496 Calories (kcal); 55g Total Fat; (97% calories from
fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 126mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
11 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9297
Converted by MM_Buster v2.0n.
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”