Walnut and Gorgonzola Salad
| Yield: | 1 Servings |
| Categories: |
| DRESSING | ||
| 1/4 | c | Fruity extra-virgin olive oil |
| 1 1/2 | tb | Red wine vinegar |
| 1 | ts | Cassis syrup |
| 1 | Shallot; chopped | |
| 2 | ts | Dijon mustard |
| Salt and freshly ground black pepper to taste | ||
| SALAD | ||
| Assorted small greens: red oak leaf; arugula, butter lettuce | ||
| 2 | oz | Gorgonzola or Campazola cheese |
| 1/4 | c | Toasted walnut halves; chopped |
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