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Fall Greens with French Vinaigrette




Source of Recipe


Williams-Sonoma Kitchen.


List of Ingredients




2 Tbs. Champagne or white wine vinegar
2 Tbs. Dijon mustard
Salt and freshly ground pepper, to taste
6 Tbs. extra-virgin olive oil
5 oz. mixed fall lettuces
6 oz. blue cheese, crumbled
1/2 cup walnuts, toasted
1/2 cup dried cherries


Recipe



In a small bowl, combine the vinegar, Dijon mustard, salt and pepper and whisk to blend. Add the olive oil in a slow, steady stream, whisking constantly until smooth and blended. Taste and adjust the seasonings with salt and pepper.

In a large salad bowl, toss the lettuces with two-thirds of the vinaigrette. Season with salt and pepper and add more vinaigrette as needed. Divide the greens among 4 salad bowls and top with equal amounts of the cheese, walnuts and dried cherries. Serve immediately Serves 4.