Warm Green Salad With Walnuts

Ingredients

• ½ cup walnut meat
• 1 teaspoon hot mustard
• 6 tablespoons walnut oil
• 2 tablespoons sherry or red-wine vinegar
• 2 cloves garlic, minced
• Salt and pepper to taste
• ⅓ bunch chicory (also called curly endive)
• ⅓ bunch romaine lettuce
• ½ cup diced salt pork (or Canadian bacon)
• 2 eggs

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    192 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 8 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 7 grams protein; 104 milligrams cholesterol; 69 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. Place walnuts on baking sheet and cook in preheated 350-degree oven for 8 to 10 minutes. Make certain they don’t burn. Keep warm.
2. While walnuts are cooking, make vinaigrette in saucepan over low heat by mixing mustard, oil, vinegar and garlic. Salt and pepper to taste. Keep warm. Place salad greens in warm bowl.
3. In saute pan cook salt pork until crispy. Remove pork and add to salad. Discard cooking fat. Scramble 2 eggs in pan and add to salad. Add walnuts, warm vinaigrette and toss well. Adjust seasonings and serve immediately on warm plates.

25 minutes