Chicory Salad with Walnuts and Parmesan

• 1/2 cup coarsely chopped walnuts
• 1 tablespoon sherry vinegar
• 3 tablespoons walnut oil
• 1/2 teaspoon Dijon mustard
• Salt and freshly ground black pepper
• 1/2 pound chicory, or other leafy green
• 1/4 cup shaved Parmesan

1. In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes.
2. Set aside to cool.
3. In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste.
4. In a large bowl, toss the chicory with the dressing.
5. Put onto serving plates and top with walnuts and shaved Parmesan.

walnuts, sherry vinegar, walnut oil, mustard, salt, chicory

Taken from www.foodnetwork.com/recipes/ellie-krieger/chicory-salad-with-walnuts-and-parmesan-recipe.html (may not work)