| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Home5 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Chopped walnuts |
| 3 |
tb |
Red wine vinegar |
| 2 |
tb |
Dijon mustard |
| 1 |
tb |
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 375°,
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
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