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