Chicory Salad with Walnuts and Spanish Manchego


1 tablespoon sherry vinegar
3 tablespoons walnut oil
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper
1/2 pound chicory
1/2 cup toasted walnuts, coarsely chopped
1/4 cup shaved Spanish Manchego cheese


In a jar with a tight fitting lid, combine the vinegar, walnut oil and mustard. Season with salt and pepper. Shake vigorously to mix well.

In a large bowl, toss the chicory with the dressing. Place greens on serving plates and top with toasted walnuts and shaved Manchego cheese.

YIELD: 4 servings

Print Friendly, PDF & Email