Categories: Salad
Ingredients
- For the Salad:
- 1/2 cup walnuts
- 1 head of romaine
- 1 cup red grapes, halved
- For the Vinaigrette:
- 1 tsp Dijon
- 1 tsp honey
- 2 tbsp. white wine vinegar
- 3 tbsp. olive oil
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 small shallot, thinly sliced
- 1/2 cup crumbled blue cheese
Directions
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Preheat the oven to 375.
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Spread the walnuts on a rimmed sheet pan and bake for 10-12 minutes, until fragrant and crisp. When cool enough to handle, coarsely chop them.
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Slice the head of romaine lengthwise down the middle, keep the core intact. Then cut the leaves crosswise into bite-size pieces. Arrange on a platter with the grapes and walnuts.
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To make the vinaigrette: In a small bowl, whisk together the Dijon, honey, vinegar, oil, salt and pepper. Stir in the shallot and fold in the blue cheese. Spoon the vinaigrette over the salad.