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| Beet Greens and Stilton Salad |
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3 tablespoons red wine vinegar |
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2 teaspoons Dijon mustard |
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4 tablespoons walnut oil |
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8 tablespoons plus 1 tablespoon canola oil |
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1/2 cup walnut pieces |
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2 cups cooked beet greens |
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1/2 cup Stilton cheese |
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In a bowl combine vinegar, Dijon, salt and pepper. Whisk in walnut oil and 8 tablespoons canola oil. Set aside. |
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In a skillet, heat 1 tablespoon canola oil. Toss walnuts in hot skillet until toasted. Transfer to a small bowl. |
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In the same skillet, heat beet greens until warm. Transfer to plate. Drizzle with dressing. Garnish with chunks of Stilton and toasted walnuts.
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recipe from: foodnetwork.com, 11/28/04
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