Mixed Green Caesar Salad

• 1/2 cup walnut halves (about 2 ounces)
• 1 large shallot, minced
• 1 large garlic clove, minced
• 2 anchovy fillets, mashed, plus 1/2 teaspoon anchovy oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup olive oil
• 4 cups bite-size pieces of romaine lettuce (about 1/2 head)
• 4 cups bite-size pieces of arugula (about 2 bunches)
• 1/4 cup freshly grated Parmesan cheese

1. Preheat the oven to 500u0b0. Spread the walnuts on a baking sheet and toast in the oven for about 6 minutes, or until golden brown. Transfer to a plate and let cool.
2. In a small bowl, combine the shallot, garlic, anchovies and their oil, lemon juice, mustard, salt, and pepper. Using a fork, whisk in the olive oil until smooth.
3. Just before serving, combine the romaine and arugula in a large salad bowl. Pour the dressing over the greens and toss well. Add the toasted nuts and the Parmesan. Toss again and serve.

walnut halves, shallot, garlic, anchovy, lemon juice, mustard, salt, freshly ground pepper, olive oil, bitesize, bitesize, freshly grated parmesan cheese

Taken from www.myrecipes.com/recipe/mixed-green-caesar-salad (may not work)