Chicory Salad with Walnuts and Parmesan (Ellie Krieger) |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Ingredients:
1/2 cup coarsely chopped walnuts |
1 tablespoon sherry vinegar |
3 tablespoons walnut oil |
1/2 teaspoon dijon mustard |
salt and freshly ground black pepper |
1/2 pound chicory, or other leafy green |
1/4 cup shaved parmesan |
Directions:
1. In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes. Set aside to cool.
2. In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste.
3. In a large bowl, toss the chicory with the dressing. Put onto serving plates and top with walnuts and shaved Parmesan.
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