| 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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