posted by Mona M 08-22-100 7:52 AM
Toasted Walnut Salad
from Stop and Smell the Rosemary... Recipes and Traditions to Remember
Dressing:
2/3 cup walnut oil
1/3 cup fresh lemon juice
1/2 teaspoon Dijon mustard
3/4 teaspoon sugar
dash salt
dash freshly ground pepper
Salad:
4 heads Boston lettuce, torn
1 cup toasted walnuts, coarsely chopped
2 ounces blue cheese, crumbled (1/2 cup)
1 pear, peeled, cored, and thinly sliced
Walnut Dressing: Combine walnut oil, lemon juice, mustard, sugar, salt, and pepper in a covered jar. Shake well and refrigerate.
Toss lettuce, walnuts, blue cheese, and pear in a salad bowl. Add dressing, toss, and serve immediately.
NOTE: Walnut dressing may be made up to 4 days in advance and kept covered in the refrigerator. Walnut oil should be stored in the refrigerator as it turns rancid quickly.
SERVES 8
Copyright 1996 The Junior League of Houston, Inc. All rights reserved.