Ingredients:
Walnut Vinaigrette:
1/3 cup walnut oil
3 tablespoons sherry vinegar
1 tablespoon lemon juice
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Salad:
6 small golden beets (or your choice (about 1 pound)
8 ounces green beans, trimmed
1/2 cup walnut halves, toasted
8 cups mixed greens of choice (lettuce, chard, dandelion, kale…)
1/2 cup slivered basil
Directions
1. To prepare the vinaigrette: whisk together walnut oil, vinegar, lemon juice, salt and pepper in a large bowl until well combined.
2. To prepare the salad: place beets in medium saucepan, cover with cold water and bring to a boil. Reduce heat and simmer, partially covered, until tender, 20-30 minutes. Rinse with cold water to cool slightly. Peel and slice beets.
3. Meanwhile, bring a large saucepan of water to a boil. Add the green beans and cook until tender-crisp, about 3 -6 minutes. Rinse with cold water to cool them slightly. Drain and pat dry.
4. Break the walnut halves into pieces still large enough to pick up with a fork. Add the walnuts and beets to the vinaigrette and let marinate for 15 minutes, stirring occasionally. Add the green beans, greens, and basil to the bowl; toss to combine. Serve immediately.
Serves 6