Name: Harvest Salad with Walnut Oil Vinaigrette
Yield: 4 main-dish or 6 side-dish servings
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; ½ cup sliced or chopped celery; ½ cup sliced or chopped cucumber; ⅓ cup coarsely chopped walnuts, toasted; ⅓ cup dried cranberries, dried cherries or dried currants; 8 ounces cooked chicken, cut into bite-size strips (optional)

Walnut Oil Vinaigrette

Ingredients

3 tablespoons sherry vinegar or white wine vinegar
1 shallot, finely chopped
1 tablespoon dijon-style mustard
1 tablespoon honey
⅛ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup walnut oil

Directions

Step 1

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.

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Harvest Salad with Walnut Oil Vinaigrette