a recipe

fandango salad

[ingredients]

Serves 1 2 tablespoons walnuts, chopped 3 cups field greens, loosely packed 1 cup romaine lettuce, torn into bit-size pieces, loosely packed 1/2 cup Raspberry Vinaigrette (recipe follows) 2 tablespoons Gorgonzola cheese, crumbled 8-10 slices Mandarin orange raspberry vinaigrette Makes 1 Cup 1/4 cup raspberry vinegar 2 teaspoons Dijon mustard 2 tablespoons raspberry jam 2 teaspoons shallot, minced Salt and freshly ground black pepper, to taste 3/4 cup extra-virgin olive oil

[directions]

Preheat the oven to 350 degrees F. Arrange the walnuts in a single layer on a sheet pan. Toast for 5 minutes, toss nuts, then toast for an additional 5 minutes or until golden. Remove from pan to cool. In a medium mixing bowl, toss field greens, romaine and vinaigrette until well combined. Place the mixture on a serving plate. Top with the cheese, walnuts and orange slices and serve. Raspberry Vinaigrette. Combine all ingredients except oil in a medium mixing bowl with a wire whisk. Once ingredients are combined, slowly pour in the olive oil while whisking to form an emulsion.

its great.