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Winter Salad with Toasted Walnuts

  1. 1 medium shallot, finely diced

  2. 1 tablespoon red-wine vinegar

  3. 1 teaspoon Dijon mustard

  4. 1/2 teaspoon salt, or to taste

  5. 1/4 cup walnut oil

  6. 1/4 cup chopped walnuts

  7. 4 cups mixed salad greens, such as frisée, watercress, Boston, escarole and/or curly endive, torn into bite-size pieces

  8. 1 Belgian endive, cut crosswise into thin slices

  9. 1 small fennel bulb, trimmed and cut into 2-inch slivers

  10. 4 ounces white mushrooms, cleaned and sliced (2 cups)

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