Yields
6 servings
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ingredients
1
tsp red wine vinegar
½
tsp Dijon mustard
¼
cup Walnut oil
Salt and pepper
Lemon juice, to taste
Olive oil, to finish
6
handful of mixed greens (butter lettuce, frisée, rocket, radicchio, endive, romaine, mâche, etc)
2
handful toasted walnuts, finely chopped
a generous handful of barely chopped fresh dill
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directions
Step 1
Whisk together the vinegar and mustard. Whisk in the walnut oil, drop by drop. Season with salt and pepper. If acid is needed, add lemon juice. If more oil needed, add olive oil.
Step 2
Tear the greens into large bite-sized pieces in a flat bowl. Add the nuts and dill. Just before serving, add only enough dressing to coat lightly when tossed. Toss and serve.