Green Salad with Sherry Vinaigrette

10 Jul

A great feast for me is never complete without a fresh salad.   Maybe I will not feel as guilty to eat all the fried Spanish foods we were having the other night if there is a little greenery on the side.


Little less than ¼ cup of sherry vinegar
1 tsp of Dijon mustard
About ½ cup of extra-virgin olive oil
Salt and Pepper to taste
A bag of salad greens – we used baby romaine lettuce
½ a pear, sliced thin
½ cup of toasted walnuts


  1. Toast walnuts in a skillet over medium heat or in a 350F oven for about 10 minutes, until the nuts start to smell a bit.  Cool off and set aside.
  2. In a medium container mix together the sherry vinegar, mustard, salt, pepper and olive oil.  Whisk well to combine and emulsify.
  3. In a large salad bowl place the lettuces and arrange pear slices and walnuts on top.  Drizzle with about ½ the vinaigrette and toss to combine.  Serve more dressing on the side for whoever wants some more…


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