3 tablespoons walnut oil
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 clove garlic minced
Sea salt and freshly ground pepper to taste
8 cups torn romaine leaves
1/2 cup slivered red onion
1/2 cup coarsely chopped and toasted California walnuts, divided
1 package baby beets, cooked, peeled and quartered
1/2 cup shaved Parmesan cheese
- In a large bowl whisk together oil, vinegar, mustard and garlic. Season with salt and pepper.
- In a large bowl add lettuce, onion and half the walnuts. Add the vinaigrette and toss well to coat.
- Transfer to 4 large salad plates. Top with beets, parmesan cheese and remaining walnuts. Season with additional pepper, if desired.