1 tb Wine vinegar 1 tb Lemon juice 1 ts Dijon mustard 1/4 c Olive oil 1 ts Garlic (heaping) or 2 lg Garlic cloves; fine chopped Salt & freshly ground pepper Torn lettuce to serve 4 1 lg Tomato, seeded & chopped, or 2 sm Tomatoes 1/4 c Fresh chives; chopped Salt and pepper 1/2 c Walnuts; toasted 2 tb Grated Asiago cheese or Fresh Parmesan cheese* *Use up to 3 tb. of cheese, according to taste. In a bowl or blender, combine vinegar, lemon juice and mustard. In a small skillet, heat olive oil. Add garlic; saute until just golden. Gradually whisk in the vinegar mixture, blending thoroughly. Add salt and pepper to taste. Pour dressing over salad bowl containing the lettuce and tomato; sprinkle walnuts and cheese over the salad before serving. From 1994 Shepherd's Garden Seeds Catalog, pg. 22. Posted by Cathy Harned.
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