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Source: Stop and Smell the Rosemary

Toasted Walnut Salad
You'll enjoy the Walnut Dressing.
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Serves: 8
Prep Time: 10 minutes
Cook Time: 0 minutes
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2/3 cup walnut oil
1/3 cup fresh lemon juice
1/2 teaspoon Dijon mustard
3/4 teaspoon sugar
dash salt
dash freshly ground pepper
4 heads Boston lettuce, torn
1 cup walnuts, toasted, corsely chopped
2 ounces blue cheese, crumbled (1/2 cup)
1 pear, peeled, cored, and thinly sliced

Walnut Dressing: Combine walnut oil, lemon jice, mustard, sugar, salt, and pepper in a covered jar. Shake well and refrigerate.

Toss lettuce, walnuts, blue cheese, and pear in a salad bowl. Add dressing, toss, and serve immediately.

Walnut Dressing may be made up to 4 days in advance and kept covered in the refrigerator. Walnut oil should be stored in the refrigerator as it turns rancid quickly.

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