- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 2 servings
Ingredients
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
4 tablespoons walnut oil
8 tablespoons plus 1 tablespoon canola oil
1/2 cup walnut pieces
2 cups cooked beet greens
1/2 cup Stilton cheese
Directions
- In a bowl combine vinegar, Dijon, salt and pepper. Whisk in walnut oil and 8 tablespoons canola oil. Set aside.
- In a skillet, heat 1 tablespoon canola oil. Toss walnuts in hot skillet until toasted. Transfer to a small bowl.
- In the same skillet, heat beet greens until warm. Transfer to plate. Drizzle with dressing. Garnish with chunks of Stilton and toasted walnuts.
