Toasted Walnut And Mixed Green Salad

• 2 tablespoons Bertolli Extra Virgin Olive Oil
• 2 tablespoons coarsely chopped walnuts
• 1 tablespoon red wine vinegar or fresh lemon juice
• Salt and ground black pepper to taste
• 8 cups mixed salad greens (romaine, watercress, arugula, radicchio and/or red leaf)
• Parmesan cheese curls

1. In 8-inch skillet, heat Olive Oil over low heat and cook walnuts, stirring occasionally, until lightly browned. Remove from heat and with slotted spoon, remove walnuts; set aside.
2. In same skillet, add vinegar and salt and pepper.
3. In large bowl, combine greens and dressing. Equally arrange salad on 4 plates, then top each with Parmesan and walnuts. Serve, if desired, with Italian bread.
4. Taste Tested Recipe from The Bertolli Kitchens

olive oil, walnuts, red wine vinegar, salt, mixed salad greens, parmesan cheese curls

Taken from www.epicurious.com/recipes/food/views/toasted-walnut-and-mixed-green-salad-233076 (may not work)