1 tb Wine vinegar
1 tb Lemon juice
1 ts Dijon mustard
1/4 c Olive oil
1 ts Garlic (heaping) or
2 lg Garlic cloves; fine chopped
Salt & freshly ground pepper Torn lettuce to serve 4 1 lg Tomato, seeded & chopped, or
2 sm Tomatoes
1/4 c Fresh chives; chopped
Salt and pepper 1/2 c Walnuts; toasted
2 tb Grated Asiago cheese or
Fresh Parmesan cheese* *Use up to 3 tb. of cheese, according to taste. In a bowl or blender, combine vinegar, lemon juice and mustard. In a small skillet, heat olive oil. Add garlic; saute until just golden. Gradually whisk in the vinegar mixture, blending thoroughly. Add salt and pepper to taste. Pour dressing over salad bowl containing the lettuce and tomato; sprinkle walnuts and cheese over the salad before serving. From 1994 Shepherd’s Garden Seeds Catalog, pg. 22. Posted by Cathy Harned.