1 cup coarsely chopped walnuts
1/3 cup Giant Eagle Extra Virgin olive oil
1 Tbsp. white wine, raspberry or champagne vinegar
Freshly ground black pepper
8 cup Giant Eagle mixed greens, baby spinach or arugula
1 red onion, thinly sliced
1/2 cup shaved Manchego Cheese
Toast walnuts, stirring occasionally to prevent burning. Combine oil, vinegar and pepper to make vinaigrette. Wash greens, pat-dry and place on serving plates. Top greens with red onions, and sprinkle with walnuts and cheese. Drizzle with vinaigrette. Serve with fresh Baguette bread.
Toasting Tip: To toast nuts in the microwave, place nuts in a microwave-safe bowl. Microwave on full power, stirring every 30 seconds until nuts are golden (approx. 2 minutes). Spread nuts on a paper towel to cool.
Note: If using arugula, be sure to remove stems before preparing salad.