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.
GREEN SALAD WITH SHERRY VINAIGRETTE
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
- 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.
- In a medium container mix together the sherry vinegar, mustard, salt, pepper and olive oil. Whisk well to combine and emulsify.
- 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…