Friday, June 3, 2011

Tomato Walnut Salad with Blue Cheese

***found in the June 2011 Food and Wine Magazine

1/2 cup walnuts, coarsely chopped (calls for candied)
1 tbsp. plus 1 tsp. cider vinegar (calls for sherry)
2 tsp. Annie's Horseradish Mustard or Dijon Mustard
3 tbsp. extra-virgin olive oil
Salt and Fresh ground pepper
2 pounds assorted heirloom tomatoes-thickly sliced, quartered or halved if small.
2 small celery ribs with leaves, ribs thinly sliced crosswise
1/4 cup crumbled blue cheese (some celiac's may have problems digesting blue cheese)

1.  In a bowl, toss the walnuts with 2 tsp. of the vinegar and let stand for then minutes.

2.  In another bowl, whisk the mustard with the remaining 2 tsp. of vinegar and the olive oil and season with salt and pepper.

3.  Arrange the tomatoes on a platter; season with salt.  Add the celery and leaves, nuts and cheese.  Drizzle with the dressing and serve.

Enjoy! xoxo Julie 

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