The Farmer's Exchange Online Home
Friday, May 17, 2019
Michiana's Popular Farm Paper Since 1926
Click here to start your trial subscription!

Green Salad with Brown Butter Walnut Vinaigrette


Published: Friday, May 10, 2019

1 c. walnut halves or pieces

2 Tbsp. butter

5 Tbsp. olive oil, divided

2 cloves garlic, smashed

1 sprig fresh rosemary

¼ tsp. salt, plus more for the salad

Freshly ground black pepper

10 c. mixed garden greens

1 Tbsp. lemon juice

1 Tbsp. aged balsamic vinegar

2 oz. crumbled aged blue cheese

Heat a small skillet over medium-low heat and add the walnuts, butter, 2 Tbsp. of the olive oil, the garlic, rosemary, salt and pepper. Cook very gently, stirring often, until the walnuts turn golden brown and the garlic has cooked, about 10 minutes. Add the remaining 3 Tbsp. olive oil to the skillet to slow the cooking; set aside.

When ready to serve, toss the greens with a little salt and pepper. Add the lemon juice and vinegar to the walnut mixture and spoon the nuts over the salad, adding as much of the dressing as needed to lightly coat the leaves. Add the blue cheese, and toss again. —8 servings.

Return to Top of Page