Triple Walnut Salad

Mrs. Mustard says, "This is soooooo good and it uses one of my favorite mustards!" We concocted this amazing salad after tasting the Laurent du Clos Walnut Dijon (the 1999 Gold Medal Exotic Mustard).

The Dressing:
6 Tbsp. International Collection Walnut Oil
4 Tbsp. Late Harvest Reisling Vinegar, Cucina Viva Balsamic Bianco, or other white wine vinegar
1 Tbsp. Laurent du Clos Walnut Dijon

Salt & freshly ground pepper to taste

The Salad Stuff:
6 cups salad greens (romaine, fresh spinach, or mixed greens)
2 pears, cored & thinly sliced
4 Tbsp. crumbled blue cheese
3/4 cup toasted walnuts

Mix dressing in a small jar. Cover, shake & pour over salad ingredients. You can add dried cranberries, thinly sliced red onion, or whatever floats your boat.

Serves 6