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

Dressing:

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.

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