• 1 3/4  cups walnut halves or piece
• 12 cups baby field greens (salad mix or mesclun)
• 1 1/2 cups (about 8 ounces) goat cheese
• 1 3/4 cups red seedless grapes, halved
• freshly ground black pepper to taste

Sherry Vinaigrette

• 1 large shallot, peeled
• 2 tablespoons sherry wine vinegar
• 1 egg
• 3/4 cup olive oil
• Salt  and freshly milled black pepper to taste
• Juice of half a lime, or to taste

Method

Preheat oven to 350°F.  Toast walnuts on a cookie sheet for 15 minutes.   While they cook, chill some salad plates for 15 minutes in refrigerator. 

Place greens in a large bowl and toss with vinaigrette. Arrange greens on the chilled plates. Place thick or thin (your choice) slices of goat cheese around the edge of each plate.  Sprinkle top of salad AND goat cheese slices with walnuts, grapes, and freshly milled pepper.

Vinaigrette:  Preheat the oven to 350°F.   Roast shallot on a lightly, lightly oiled baking sheet for 15 to 20 minutes.  When shallots turn light brown, remove from oven and let cool just to be workable.  Chop coarsely. Put shallot and vinegar in a food processor and puree. Add egg and puree again. Drizzle oil through opening in top and blend slowly to emulsify.  Stir in the salt, pepper, and lime juice and give another two pulses to blend.  If this is too thick you can adjust by adding a small amount of water.

 Serves: 8 - 10

Contributor: Pat Ciesla

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