Ingredients

Vinaigrette

3 tablespoons walnut 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, divided

1 package baby beets, cooked, peeled and quartered

1/2 cup shaved Parmesan cheese

Preparation 

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 walnuts. Season with additional pepper, if desired.