Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Fruity extra-virgin olive oil |
| 1½ tablespoon | Red wine vinegar |
| 1 teaspoon | Cassis syrup |
| 1 \N | Shallot; chopped |
| 2 teaspoons | Dijon mustard |
| \N \N | Salt and freshly ground black pepper to taste |
| \N \N | Assorted small greens: red oak leaf; arugula, butter lettuce |
| 2 ounces | Gorgonzola or Campazola cheese |
| ¼ cup | Toasted walnut halves; chopped |
DRESSING
SALAD
Prepare the dressing. Toss the greens with vinaigrette and arrange on salad plates. Top with crumbled or sliced cheese and nuts. Makes 4 servings.
Posted to TNT Recipes Digest by heartnhome@... on Apr 28, 1998