Mixed Leaf Salad with Roasted Walnuts and Roquefort

By zeenieme

Ingredients

• 1/2 C coarsely chopped walnuts
• 1 T red wine vinegar
• 1 T Dijon-style mustard
• 1/8 tsp salt
• 3 T extra-virgin olive oil
• 2 tsp minced fresh parsley
• Freshly ground pepper
• 4 cups mixed salad greens, such as arugula, radicchio, chicory and red leaf lettuce
• 1/3 C crumbled Roquefort cheese

Details

Servings 2

Preparation

Step 1

1. Preheat the oven to 275 degrees. Spread the walnuts on a baking sheet and roast in the over for 45 minutes, until fragrant and golden. Let cool.

2. In a small bowl, combine the vinegar, mustard and salt. Gradually whisk in the olive oil. Stir in the parsley and season with pepper to taste.

3. In a large bowl, toss the salad greens with the roasted walnuts, Roquefort and the vinaigrette. Serve immediately.