Peas, Carrot & Candied Walnut Salad

INGREDIENTS:

  • 4 oz. goat cheese, crumbled
  • 1 small head Bibb lettuce
  • ¾ cup candied walnuts (store bought)
  • 1, 15 oz. can Libby’s Peas & Carrots, drained well

Dressing:

  • 1 ½ tsp. Dijon mustard
  • 1 tbs. sherry vinegar
  • 1 tbs. balsamic vinegar
  • 2 tbs. walnut oil
  • 2 tbs. extra virgin olive oil
  • pinch of salt
  • pinch of black pepper

METHOD:

  • Separate Bibb lettuce leaves and place in a bowl. Do not break leaves into smaller pieces.
  • Scatter peas & carrots and crumbled goat cheese over lettuce leaves.
  • In a small bowl, mix together mustard, vinegars, salt and pepper. Whisk in oils and beat until emulsified.
  • Toss salad with vinaigrette.
  • Sprinkle walnuts on top of salad.
  • Arrange on 4 salad plates

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