Mixed leaf salad with walnuts and roquefort
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped walnuts |
| 3 | tablespoons | Red wine vinegar |
| 2 | tablespoons | Dijon mustard |
| 1 | tablespoon | Fresh chopped parsley |
| ¼ | cup | Olive oil |
| Salt & pepper; to taste | ||
| 6 | cups | Mixed lettuces; such as arugula, |
| ; red leaf, butter | ||
| ; lettuce or baby | ||
| ; greens | ||
| ½ | cup | Crumbled roquefort cheese |
Directions
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
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