1 tb Wine vinegar
1 tb Lemon juice
1 ts Dijon mustard
1/4 c Olive oil
1 ts Garlic (heaping) or
2 lg Garlic cloves; fine chopped
Salt & freshly ground pepper
Torn lettuce to serve 4
1 lg Tomato, seeded & chopped, or
2 sm Tomatoes
1/4 c Fresh chives; chopped
Salt and pepper
1/2 c Walnuts; toasted
2 tb Grated Asiago cheese or
Fresh Parmesan cheese*
*Use up to 3 tb. of cheese, according to taste.
In a bowl or blender, combine vinegar, lemon juice and
mustard.
In a small skillet, heat olive oil. Add garlic; saute
until just golden. Gradually whisk in the vinegar
mixture, blending thoroughly. Add salt and pepper to
taste.
Pour dressing over salad bowl containing the lettuce
and tomato; sprinkle walnuts and cheese over the salad
before serving.
From 1994 Shepherd's Garden Seeds Catalog, pg. 22.
Posted by Cathy Harned.
