Grape, Walnut, Romaine Salad

Grape, Walnut, Romaine Salad

The sweet bursts of grape and toasty crunch of walnuts pair well in this chopped salad. Serves 4.

  • 3/4 cup walnut halves

  • 1 large head of romaine lettuce

  • 2 cups red or green seedless grapes, halved

  • 1 tablespoon olive oil

  • 2 tablespoons Dijon mustard

  • 1 tablespoon honey

  • 1/4 cup balsamic vinegar

  • 1/4 cup crumbled blue cheese (optional)*

Heat a sauté pan on medium high and cook walnuts about 1-2 minutes, stirring occasionally, until toasted.

Separate romaine leaves, wash, and chop into bite-sized pieces. Place in large bowl with grapes and toasted walnuts.

Whisk together remaining dressing ingredients, pour over salad, and toss.

Top with optional crumbled blue cheese and serve immediately.

*Crumbled blue cheese adds a delicious sharp complexity to the salad but can be omitted if you would like the salad to be vegan.