Country Salad with Goat Cheese and Walnuts
By Laura Leusch · Originally from Aunt Laura's 2003 cookbook
Leusch · Salads and Dressings
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
- Place Vinegar in a small bowl.
- Gradually whisk in 3/4 cup of oil.
- Season with salt and pepper.
- Can be prepared 1 day ahead.
- Let stand at room temperature.
- Wash your greens and drain well.
- Pat dry with paper towels.
- Crisp in the refrigerator for at least 2 hours.
- To crisp, wrap your dry greens in paper towels and refrigerate.
- Preheat oven to 400 degrees.
- Place nuts on a small cookie sheet.
- Drizzle the remaining teaspoon of oil over the nuts and toss to coat.
- Bake until toasted, about 12 minutes.
- Place greens, walnuts and cheese in a large bowl.
- Whisk dressing to blend.
- Add to salad and toss to coat.
- Serve immediately.
- Serves 8.