From "Stop and Smell the Rosemary...Recipes and Traditions to Remember."

Ingredients for Walnut Dressing:

  • 2/3 cup walnut oil
  • 1/3 cup fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 3/4 teaspoon sugar
  • dash salt
  • dash freshly ground pepper

    Ingredients for Salad:

  • 4 heads Boston lettuce, torn
  • 1 cup toasted walnuts, coarsely chopped
  • 2 ounces blue cheese, crumbled (1/2 cup)
  • 1 pear, peeled, cored, and thinly sliced

    To Prepare:

    Walnut Dressing: Combine walnut oil, lemon juice, mustard, sugar, salt, and pepper in a covered jar.  Shake well and refrigerate.

    Toss lettuce, walnuts, blue cheese, and pear in a salad bowl.  Add dressing, toss, and serve immediately.

    NOTE:  Walnut dressing may be made up to 4 days in advance and kept covered in the refrigerator.  Walnut oil should be stored in the refrigerator as it turns rancid quickly.

    Serves: 8

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