| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Home5 | 1 | Servings | |
INGREDIENTS
| 1 | c | Chopped walnuts |
| 3 | T | Red wine vinegar |
| 2 | T | Dijon mustard |
| 1 | T | Fresh chopped parsley |
| 1/4 | c | Olive oil |
| Salt & pepper, to taste | ||
| 6 | c | Mixed lettuces, such as |
| arugula | ||
| red leaf butter | ||
| lettuce or baby | ||
| greens | ||
| 1/2 | c | Crumbled roquefort cheese |
INSTRUCTIONS
First, spread the walnuts on a cookie sheet and roast in the oven at 375ø, for about 20 minutes or until fragrant and slightly golden. Let cool. In a small bowl, whisk together the vinegar, mustard and parsley. Gradually whisk in the olive oil and season with salt & pepper to taste. In a large salad bowl, toss the salad greens with the toasted walnuts, roquefort cheese and the vinaigrette. Serve at once. Serves 4 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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