Beet Greens and Stilton Salad

• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 4 tablespoons walnut oil
• 8 tablespoons plus 1 tablespoon canola oil
• 1/2 cup walnut pieces
• 2 cups cooked beet greens
• 1/2 cup Stilton cheese

1. In a bowl combine vinegar, Dijon, salt and pepper.
2. Whisk in walnut oil and 8 tablespoons canola oil.
3. Set aside.
4. In a skillet, heat 1 tablespoon canola oil.
5. Toss walnuts in hot skillet until toasted.
6. Transfer to a small bowl.
7. In the same skillet, heat beet greens until warm.
8. Transfer to plate.
9. Drizzle with dressing.
10. Garnish with chunks of Stilton and toasted walnuts.

red wine vinegar, mustard, walnut oil, canola oil, walnut pieces, stilton cheese

Taken from www.foodnetwork.com/recipes/beet-greens-and-stilton-salad.html (may not work)