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French Walnut Salad by

Tags: BlueApronCookingSchool

Ingredients

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

Instructions

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

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