1. Toast the walnuts and set aside to cool. 2. Vinaigrette: Using a non-reactive bowl, whisk the vinegar with the mustard, salt and pepper, until the salt is dissolved. Stir in the shallots. Whisking constantly, pour the walnut oil into the bowl in a steady stream. 3. Salad: Toss the greens together gently with the pear slices and grapes. Drizzle over the vinaigrette and toss to combine. 4. Divide the salad among six salad plates. Top with the walnuts, sprinkle on the cheese and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
