|
Tomato Salad with Walnuts and Blue Cheese
|
|
Category |
|
Salads - Soups - Sidedishes
|
Sub
Category |
|
None
|
Preptime |
|
15 min
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
1/2 cup Candied Walnuts, coarsely chopped
|
|
1 tbsp. - 1 tsp. Sherry Vinegar
|
|
2 tsp. Dijon mustard
|
|
3 tbsp. EVOO
|
|
Salt and Pepper, to taste
|
|
2 lbs. assorted heirloom tomatoes - thickly sliced
|
|
2 small celery ribs with leaves, ribs thinly sliced crosswise
|
|
1/4 cup crumbled blue cheese
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
In a bowl, toss the walnuts with 2 tsp. of the
vinegar and let stand for 10 minutes.
|
|
|
In another bowl, whisk the mustard with the
remaining 2 tsp. of vinegar and EVOO and season with
salt and pepper.
|
|
|
Arrange the tomatoes on a platter; season with salt.
Add the celery and leaves, nuts and cheese. Drizzle
with the dressing and serve.
|
|
|
|
|
Originally Submitted
7/14/2012
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Tomato Salad with Walnuts and Blue Cheese recipe to your own private DesktopCookbook.
|