Shelly's Recipe

HARVEST SALAD WITH WALNUT OIL VINAIGRETTE

Category: Salad

Walnut Oil Vinaigrette (recipe follows)
6 cups mesclun or torn mixed salad greens
2 medium tomatoes, sliced or cut into wedges
1 small red onion, thinly sliced or cut into thin wedges
1/2 cup sliced or chopped celery
1/2 cup sliced or chopped cucumber
1/3 cup coarsely chopped walnuts, toasted
1/3 cup dried cranberries, dried cherries or dried currants
8 oz cooked chicken, cut into bite-size strips (about cups) (optional)

Prepare the Walnut Oil Vinaigrette. Cover and chill while preparing the salad.

In a large salad bowl, combine mesclun, tomatoes, onion, celery, cucumber, walnuts and cranberries. Shake the vinaigrette; pour over the mesclun mixture. Toss gently to coat. If you like, serve with cooked chicken. Makes 4 main-dish or 6 side-dish servings.

Walnut Oil Vinaigrette: In a medium bowl, combine 3 tbsp sherry vinegar or white wine vinegar and 1 finely chopped shallot. Let stand for 15 minutes. Whisk in 1 tbsp Dijon-style mustard, 1 tbsp honey, 1/8 tsp salt and 1/8 tsp ground black pepper. While slowing adding 1/4 cup walnut oil in a steady stream, whisk until mixture is thickened. Makes about 1/2 cup.