An Autumn Dinner Salad

By annekeeney

Ingredients

• Balsamic Vinaigrette:
• 1 t. dry mustard
• 1/2 t. seasoned salt
• 1/4 t. freshly ground pepper
• 3 T. balsamic vinegar
• 1/2 t. onion juice
• 1 clove garlic
• 3/4 c. olive oil
• 2 T. butter
• 1/2 c. chopped walnuts
• 3 T. brown sugar
• Mixed salad greens - romaine, leaf lettuce, Boston lettuce
• 1 firm pear or apple
• 3 scallions, chopped
• 3-4 oz. crumbled blue cheese

Details

Servings 4

Preparation

Step 1

To prepare dressing, combine dry mustard, seasoned salt, and pepper. Stir in vinegar, onion juice, and garlic. Let stand 1 hour. Just before serving, pour through a wire-mesh strainer to remove garlic. Beat in olive oil with a wore whisk, and serve with salad. To prepare salad, melt butter in a heavy skillet over medium heat. Add walnuts and brown sugar, and saute until nuts begin to soften. Remove from pan to cool. Wash and drain lettuce. Tear into bite-size pieces. Toss lettuce, fruit, scallions, and half the nuts and cheese with Balsamic Vinaigrette. Sprinkle remaining nuts and cheese over top. Serve immediately.