Roasted Walnut Oil Mesclun Salad
4 Ounces Mesclun Or Baby Romaine Or Baby Spinach
2 Ounces Goat Cheese, Crumbled Or Cut Into Small Pieces
1/2 Cup Walnuts
3 Tablespoons Dried Blueberries
4 Tablespoons Midtown Olive Oil Roasted Walnut Oil
1 1/2 Tablespoons Midtown Olive Oil Traditional Balsamic
1 Teaspoon Prepared Mustard
Salt And Pepper To Taste
Toss the salad greens in a bowl with half the dressing. Whisk the dressing ingredients together until thoroughly combined. In a small bowl thoroughly mix walnuts, blueberries and cheese with the other half of the vinaigrette. Arrange the greens on appetizer plates. Garnish with goat cheese, walnuts and blueberries.
Serves 4 – 6 as a first course.