Sheila's Luncheon 04 September 2008

GREEN SALAD WITH CUCUMBERS, WALNUTS

AND MUSTARD-SHALLOT VINAIGRETTE

9 cups mixed torn salad greens

2 cucumbers, peeled seeded and diced (about 4 cups)

1 ½ cups toasted walnuts

3 tablespoons chopped fresh dill (optional)

FOR THE MUSTARD-SHALLOT VINAIGRETTE

2 tablespoons Dijon mustard

3 tablespoons red wine vinegar

½ cup mild olive oil

¼ cup minced shallots

Salt and freshly ground pepper

In a large salad bowl, combine the salad greens, cucumbers, walnuts and the dill, if using.

To make the vinaigrette: in a small bowl, whisk together the mustard and vinegar. Gradually whisk in the olive oil until the mixture emulsifies. Stir in the shallots and salt and pepper to taste. Drizzle the vinaigrette over the salad, toss well and serve at once.

Sheila would not share this family recipe from
her Italian heritage, it is focaccia with green and black
olives & red bell pepper and onions we are sad that she won't share
her secret recipe. It was so good right out of the oven.