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

1. Preheat the oven to 375.

2. 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.

3. 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.

4. 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.

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