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Chicory-Walnut Salad
from the kitchen of Sharmagne Leland-St.John

½ cup walnuts, coarsely chopped
1 tablespoon sherry vinegar
3 tablespoons walnut oil
½ teaspoon Dijon mustard
Salt and freshly ground black pepper
½ pound chicory or other leafy green
¼ cup shaved Parmesan

Place the walnuts in a dry iron skillet and
toast the over medium-high heat until fragrant,
approximately 2 minutes. Set aside to cool.

In a small bowl, whisk together the vinegar,
oil, mustard, salt and pepper to taste.

In a larger bowl, toss the chicory with the
dressing. Put onto serving plates and top
with the walnuts and shaved Parmesan.


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