Ingredients
2/3
cup coarsely chopped walnuts
1/3
cup olive oil
2
tablespoons lemon juice
1
clove garlic
1/8
teaspoon salt
Dash of pepper
8
cups ready-to-eat salad greens (any variety)
1/2
cup crumbled Gorgonzola or Roquefort cheese (2 oz)
1/2
cup 1/2-inch pieces fresh chives
Preparation
To toast walnuts, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until fragrant and golden brown. Remove walnuts from skillets and spread on plate to cool slightly.
In blender or food processor, place 1/3 cup toasted walnuts and remaining dressing ingredients. Cover and blend on high speed about 1 minute or until smooth.
In large bowl, toss remaining 1/3 cup toasted walnuts and salad ingredients. Pour dressing over salad mixture; toss gently until salad is evenly coated.
