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Harvest Salad with Walnut Oil Vinaigrette
Ingredients
- Walnut Oil Vinaigrette (recipe follows)
- 6 cups mesclun or torn mixed salad greens
- 2 medium tomatoes, sliced or cut into wedges
- 1 small red onion, thinly sliced or cut into thin wedges
- 1/2 cup sliced or chopped celery
- 1/2 cup sliced or chopped cucumber
- 1/3 cup coarsely chopped walnuts, toasted
- 1/3 cup dried cranberries, dried cherries or dried currants
- 8 ounces cooked chicken, cut into bite-size strips (optional)
Directions
1. Prepare the Walnut Oil Vinaigrette. Cover and chill while preparing the salad.
2. In a large salad bowl, combine mesclun, tomatoes, onion, celery, cucumber, walnuts and cranberries. Shake the vinaigrette; pour over the mesclun mixture. Toss gently to coat. If you like, serve with cooked chicken. Makes 4 main-dish or 6 side-dish servings.
Walnut Oil Vinaigrette
Ingredients
- 3 tablespoons sherry vinegar or white wine vinegar
- 1 shallot, finely chopped
- 1 tablespoon dijon-style mustard
- 1 tablespoon honey
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup walnut oil
Directions
In a medium bowl, combine vinegar and shallot. Let stand for 15 minutes. Whisk in mustard, honey, salt and ground black pepper. While slowing adding walnut oil in a steady stream, whisk until mixture is thickened. Makes about 1/2 cup.
