Our Big Family Kitchen

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Country Salad with Goat Cheese and Walnuts

By Laura Leusch·Originally from Aunt Laura's 2003 cookbook

Ingredients

  • 1/4 Cup White Wine Vinegar
  • Freshly Ground Pepper, to taste
  • 16 Cups Assorted Baby Mixed Greens
  • 3/4 Cup Plus 1 Teaspoon Walnut Oil
  • Salt, to taste
  • 8 ounces Fresh Goat Cheese, crumbled
  • 1 Cup Walnut Pieces

Method

  1. Place Vinegar in a small bowl.
  2. Gradually whisk in 3/4 cup of oil.
  3. Season with salt and pepper.
  4. Can be prepared 1 day ahead.
  5. Let stand at room temperature.
  6. Wash your greens and drain well.
  7. Pat dry with paper towels.
  8. Crisp in the refrigerator for at least 2 hours.
  9. To crisp, wrap your dry greens in paper towels and refrigerate.
  10. Preheat oven to 400 degrees.
  11. Place nuts on a small cookie sheet.
  12. Drizzle the remaining teaspoon of oil over the nuts and toss to coat.
  13. Bake until toasted, about 12 minutes.
  14. Place greens, walnuts and cheese in a large bowl.
  15. Whisk dressing to blend.
  16. Add to salad and toss to coat.
  17. Serve immediately.
  18. Serves 8.