Mixed Leaf Salad With Roasted Walnuts And Roquefort Recipe
Summary
Preparation Time5 MinCooking Time50 Min
Ready In55 MinDifficulty LevelMedium
Health IndexHealthyServings2
Ingredients
| Walnuts - 1/2 cup, coarsely chopped | ||
| Red wine vinegar | 1 Tablespoon | |
| Dijon Mustard | 1 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Extra-virgin olive oil - 3 tablespoons | ||
| Parsley | 2 Teaspoon, minced | |
| Pepper | 1 To taste | |
| Leaf lettuce | 4 Cup (16 tbs), mixed | |
| Roquefort cheese - 1/3 cup, crumbled | ||
Directions
GETTING READY
1) Preheat the oven to 275°.
2) In a baking sheet, spread the walnuts.
3) In a small bowl, add the vinegar, mustard and salt to combine. Gradually pour in olive oil and continue whisking until blended. Add parsley and season with pepper to taste. Place aside.
MAKING
4) Place the baking sheet inside oven to roast for 45 minutes, until fragrant and golden.
5) Bring out and allow the walnuts to cool.
6) In a large bowl, place the salad greens, roasted walnuts, and Roquefort. Toss by drizzling the vinaigrette.
SERVING
7) In 2 salad plates, divide the salad evenly and serve at once.
1) Preheat the oven to 275°.
2) In a baking sheet, spread the walnuts.
3) In a small bowl, add the vinegar, mustard and salt to combine. Gradually pour in olive oil and continue whisking until blended. Add parsley and season with pepper to taste. Place aside.
MAKING
4) Place the baking sheet inside oven to roast for 45 minutes, until fragrant and golden.
5) Bring out and allow the walnuts to cool.
6) In a large bowl, place the salad greens, roasted walnuts, and Roquefort. Toss by drizzling the vinaigrette.
SERVING
7) In 2 salad plates, divide the salad evenly and serve at once.
Chef
