posted by Mona M 08-22-100 7:52 AM
Toasted Walnut Salad
from Stop and Smell the Rosemary... Recipes and Traditions to Remember
2/3 cup walnut oil
1/3 cup fresh lemon juice
1/2 teaspoon Dijon mustard
3/4 teaspoon sugar
dash freshly ground pepper
4 heads Boston lettuce, torn
1 cup toasted walnuts, coarsely chopped
2 ounces blue cheese, crumbled (1/2 cup)
1 pear, peeled, cored, and thinly sliced
Walnut Dressing: Combine walnut oil, lemon juice, mustard, sugar, salt, and pepper in a covered jar. Shake well and refrigerate.
Toss lettuce, walnuts, blue cheese, and pear in a salad bowl. Add dressing, toss, and serve immediately.
NOTE: Walnut dressing may be made up to 4 days in advance and kept covered in the refrigerator. Walnut oil should be stored in the refrigerator as it turns rancid quickly.
Copyright 1996 The Junior League of Houston, Inc. All rights reserved.
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