Vinaigrette: 1 tsp Dijon mustard 1 Tbs sherry 1 Tbs white wine vinegar 3 Tbs extra-virgin olive oil 3 Tbs walnut oil 1 large shallot, peeled and cut into paper-thin rounds 1 clove garlic, peeled and minced Sea salt and freshly ground black pepper Salad: Radicchio, arugula or romaine - or mixture, about 6oz 4 oz good quality Swiss cheese, diced 3/4 cup walnuts, toasted and finely chopped

To make the vinaigrette:
In a large salad bowl, whisk together the mustard and vinegar
Add the oils in a fine stream, whisking constantly until mixture is emulsified.
Add the shallot and the garlic, whisk
Season to taste with salt and a generous amount of black pepper

For Salad:
Coarsely chop greens
Add greens, cheese and walnuts to vinaigrette
Toss thoroughly
Season to taste
Serve immediately