HERBED WALNUT SALAD

This often-requested salad lends itself to a multitude of variations and is an interesting use of walnuts. Try substituting Raspberry Vinegar for the white wine vinegar and adding fresh watercress and thinly sliced red onion. The Walnut Vinaigrette offers a nice finish to almost any salad.

2 small heads butter lettuce or 1 large head red or green leaf
1/4 cup freshly grated Parmesan cheese
1/2 cup walnuts, coarsely chopped
1 tablespoon walnut oil
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
Walnut Vinaigrette {recipe follows}

Wash the lettuce and refrigerate until ready to use.
Heat the walnut oil over low heat. Add the walnuts, basil, and rosemary. Saute, stirring constantly, until the nuts are lightly toasted. Be careful! The nut and herb combination burns easily. Set aside to cool.
Tear the washed lettuce into a serving bowl. Add 3/4 of the seasoned walnuts, all of the Parmesan cheese, and half of the vinaigrette. Toss to coat the greens, adding more vinaigrette as necessary. Arrange on plates and garnish with the reserved walnuts.
Serves 6-8.

WALNUT VINAIGRETTE

1/4 cup vegetable oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Combine the oils, vinegar, garlic, salt, and pepper. Mix well.