Recipe courtesy of Sara Moulton
Show: Cooking Live
Episode: Leftovers
Save Recipe Print
Total:
20 min
Prep:
20 min
Yield:
2 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Roasted Beet Salad

Recipe courtesy of Trisha Yearwood

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Vinaigrette For Green Salad

Recipe courtesy of Ina Garten

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Green Bean Salad

Recipe courtesy of Jamie Deen

Mixed Green Salad

Recipe courtesy of Catherine Scorsese

Bibb Salad with Basil Green Goddess Dressing

Recipe courtesy of Ina Garten

Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories