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BUTTER LETTUCE TOASTED WALNUT SALAD
Salad dressing:
1/4 cup Champagne vinegar
1 tbsp honey
1 tbsp Dijon mustard
1/2 tsp coarse salt
Pepper to taste
Green onions
3/4 cup walnut oil
Salad:
Head of Boston lettuce
Blue cheese crumbles to taste
2/3 cup toasted walnuts
Directions
Combine all dressing ingredients but oil in blender. Pulse to mix well. Then through lid, add walnut oil and pulse until well blended. It should appear creamy when done.
Chop walnuts roughly into quarters. Place them on a baking sheet and place it in a pre-heated 300 degree oven for about 2-3 minutes. Watch closely so it does not burn, but does give off a wonderful perfume.
In a bowl large enough for easy tossing, tear lettuce into coarse pieces. Chop cleaned green onions into thin slices for white parts, larger slices for green parts. Add blue cheese crumbles, green onions and toasted walnuts, using your hand to mix together. Then drizzle with dressing and toss. You can add any other ingredients you favor to the salad, but it's quite good with just this basic list.
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