Beet Greens and Stilton Salad2013-10-06
- Yield : 2 servings
- Prep Time : 20m
- Ready In : 20m
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- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 4 tablespoons walnut oil
- 8 tablespoons plus 1 tablespoon canola oil
- 1/2 cup walnut pieces
- 2 cups cooked beet greens
- 1/2 cup Stilton cheese
In a bowl combine vinegar, Dijon, salt and pepper. Whisk in walnut oil and 8 tablespoons canola oil. Set aside.
In a skillet, heat 1 tablespoon canola oil. Toss walnuts in hot skillet until toasted. Transfer to a small bowl.
In the same skillet, heat beet greens until warm. Transfer to plate. Drizzle with dressing. Garnish with chunks of Stilton and toasted walnuts.