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Tomato Salad with Walnuts and Blue Cheese
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Salads - Soups - Sidedishes
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| Preptime |
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15 min
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Ingredients |
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1/2 cup Candied Walnuts, coarsely chopped
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1 tbsp. - 1 tsp. Sherry Vinegar
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2 tsp. Dijon mustard
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3 tbsp. EVOO
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Salt and Pepper, to taste
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2 lbs. assorted heirloom tomatoes - thickly sliced
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2 small celery ribs with leaves, ribs thinly sliced crosswise
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1/4 cup crumbled blue cheese
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Instructions |
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In a bowl, toss the walnuts with 2 tsp. of the
vinegar and let stand for 10 minutes.
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In another bowl, whisk the mustard with the
remaining 2 tsp. of vinegar and EVOO and season with
salt and pepper.
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Arrange the tomatoes on a platter; season with salt.
Add the celery and leaves, nuts and cheese. Drizzle
with the dressing and serve.
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Originally Submitted
7/14/2012
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0 Out of 5 from
0 reviews
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