This is uncomplicated salad with an intriguing mixture of flavors. It’s served with a simple vinaigrette. If you don’t like blue cheese, substitute grated Swiss.
In most areas, you can buy baby salad greens washed and ready to serve.
This recipe serves four.
1/2 cup walnut pieces
2 tablespoons lemon juice
2 tablespoons walnut oil
1/4 teaspoon dried tarragon
1 pinch salt
about 6 cups of baby salad greens
1/3 cup crumbled blue cheese
fresh ground black pepper
- Toast the walnuts in a hot skillet for a few minutes, until they’re fragrant but not browned. Set aside.
- For the dressing, stir together the lemon juice, walnut oil, tarragon, and salt.
- Divide the salad greens between the plates. Sprinkle the toasted walnuts over the greens. Spoon the bleu cheese onto each salad. Drizzle with the dressing and grind the black pepper over the salad.