Escarole and Gruyere Salad with Walnut Oil

• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons walnut oil
• 1 1/2 tablespoons sherry vinegar
• 1 large shallot, minced
• Salt and freshly ground black pepper
• 1/2 cup walnuts
• 2 heads escarole, pale heart only, trimmed
• 1/3 pound Gruyere, trimmed of any rind and cut into matchstick-size pieces
• 1/2 cup minced Italian parsley

1. To make the vinaigrette: In a small bowl, whisk together the oils, vinegar, shallot, and salt and pepper to taste.
2. Let stand 30 minutes to allow shallot flavor to mellow.
3. Taste and adjust the balance as needed.
4. Preheat the oven to 350F.
5. Toast the walnuts on a baking sheet until fragrant and lightly colored, about 15 minutes.
6. Let cool.
7. Break any large pieces up by hand.
8. In a large salad bowl, combine the escarole, walnuts, Gruyere, and parsley.
9. Add enough of the dressing to coat the salad lightly; you may not need it all.
10. Toss well.
11. Season with salt and pepper to taste and toss again.
12. Serve immediately.

olive oil, walnut oil, sherry vinegar, shallot, salt, walnuts, only, gruyere, italian parsley

Taken from www.cookstr.com/recipes/escarole-and-gruyeacutere-salad-with-walnut-oil (may not work)