Ensalada Verde with Roasted Walnut Vinaigrette

 This is truly a beautiful green salad that you can make your own by adding as much green as you like!  I added mesclun lettuce and green peas but would have loved to have added perhaps some green butter lettuce, maybe even some endive and green onion too.  The roasted walnuts really add to the Fall vibe and flavor.  As well I had a nice bottle of walnut oil I used for the vinaigrette -  however if  you don't have walnut oil, olive oil would be great too!

A Tip From Jamie Oliver!

One thing I learned from watching Jamie Oliver was when serving a salad, put the vinaigrette on the bottom of the bowl or plate and then cover the vinaigrette with your salad and set out to serve.  When ready to serve, simply toss the lettuce with the vinaigrette that is under the salad!  How incredible is that tip!  No more soggy lettuce!

Get Oven To 350 to Roast Garlic and Walnuts

1.    Roast as many walnuts as you like on a baking dish for 20-30 minutes at 350 degrees.  I used 1 cup of walnuts and will use any leftovers for salads during the week (can also put into chocolate chip cookies for additional flavor).

2.    Roast a bulb of garlic with the walnuts at the same time.  It's just easier adding the whole bulb.  Wrap in tin foil with a tbsp. olive oil poured over it. Roast for the same amount of time as the walnuts.

Vinaigrette

1/3 cup olive oil, 2 tbsp. sherry vinegar (or apple would be nice too, add your fav), 2 tbsp. Dijon mustard, 1 roasted garlic clove, salt and pepper, pinch sweetener or sugar.  Taste and adjust seasonings as you like.

Tossing Your Salad!

Get out your plate or bowl you'd like to serve salad in and as per Jamie Oliver, put the vinaigrette onto the plate or into the bowl.  Add your greens and top with roasted walnuts, croutons and anything else you like!