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4 cups red leaf lettuce
2 Tbsp. green olive oil
1 Tbsp. red wine vinegar
1 Tbsp. prepared Dijon mustard
1 tbsp. minced fresh parsley
1/4 tsp. fresh ground black pepper
1/3 cup crumbled bleu or Roquefort cheese
1/2 cup walnuts, coarsely chopped
Directions:
Preheat oven to 275 degrees. Spread walnuts onto a foil-lined jelly roll pan and roast for 45 mins. Let cool. Meanwhile, wash the lettuce leaves and drain thoroughly. In a medium bowl, combine vinegar, oil, mustard, parsley and pepper. Stir well. Add lettuce, cheese and walnuts, then toss lightly. Serves 2-3. Enjoy! -Diana
Submitted by Diana Bogue Contributed on:
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