Antipasto Salad With Marinated Black Walnuts

• 2 tablespoons white verjuice (see note above)
• 1 small shallot, minced
• 1/4 cup grape-seed oil or extra-virgin olive oil
• Kosher salt and freshly ground black pepper to taste
• 10 cups baby greens
• 1/2 cup julienned roasted red pepper strips
• 1/4 pound smoked ham or prosciutto, cut into julienne strips
• 1/4 pound provolone, mozzarella or fontina cheese, cut into julienne strips
• 3/4 cup drained verjuice-marinated black walnuts (see recipe)

1. In a large bowl, whisk together the 2 tablespoons of white verjuice and the shallot.
2. Slowly whisk in the oil.
3. Season to taste with salt and pepper.
4. Add the greens to the bowl and toss to coat.
5. Place the greens on a platter and cover with the red pepper, ham and cheese.
6. Sprinkle with the black walnuts and serve.

white verjuice, shallot, oil, kosher salt, baby greens, pepper, ham, provolone, black walnuts

Taken from cooking.nytimes.com/recipes/6735 (may not work)