Mustard Greens With Warm Walnut Vinaigrette

• 1 pound fresh mustard greens (or substitute collards or turnip greens), washed and drained
• 2 tablespoons walnut oil
• 1 teaspoon vegetable oil
• 2 teaspoons red wine vinegar
• Pinch salt
• Freshly ground pepper, to taste
• 1/2 cup chopped walnuts, lightly toasted

1. Drop greens into a large pot of boiling, salted water and cook, uncovered, 5 to 10 minutes, or until bitterness is gone but greens still have a mild bite.
2. Drain well in a colander or sieve and press with the back of a wooden spoon to release water.
3. Chop greens coarsely and set aside.
4. In a small saucepan, heat walnut oil and vegetable oil over low heat until warm but not hot.
5. Whisk in vinegar, salt and pepper.
6. Place greens in a bowl and toss with the warm vinaigrette and the walnuts.
7. Serve immediately.

walnut oil, vegetable oil, red wine vinegar, salt, freshly ground pepper, walnuts

Taken from cooking.nytimes.com/recipes/3515 (may not work)