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.