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

http://www.goodiegoodiegluten-free.blogspot.com/

Comments

Magnolia Bakery-Cream Cheese Frosting

Another amazing frosting recipe from Magnolia! I swear by these recipes, this is my go-to book for icing when I bake!! 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces 6 tbsp. unsalted butter, softened and cut into small pieces 1 1/2 tsp. pure vanilla extract 5 cups sifted confectioners' sugar In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours, but no longer, to thicken before using. Makes enough for one 2-or 3-layer 9-inch cake Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com

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