Ingredients

Vinaigrette

  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon dijon mustard
  • 1 clove garlic minced
  • Sea salt and freshly ground pepper to taste

Salad

  • 8 cups torn romaine leaves
  • 1/2 cup slivered red onion
  • 1/2 cup coarsely chopped and toasted California walnuts
  • 1 package baby beets, cooked, peeled and quartered
  • 1/2 cup shaved Parmesan cheese

Preparations

Vinaigrette

  1. In a large bowl whisk together oil, vinegar, mustard and garlic. Season with salt and pepper.

Salad

  1. In a large bowl add lettuce, onion and half the walnuts. Add the vinaigrette and toss well to coat.
  2.  Transfer to 4 large salad plates. Top with beets, parmesan cheese and remaining California walnuts. Season with additional pepper, if desired.