mixed salad greens (oak leaf and red leaf lettuces,
Belgian endive, watercress, or spinach)
red seedless grapes for garnish
Directions
Preheat the oven to 300F
Toast the walnuts in the
oven for about 10 minutes to bring out the natural
oils
Set aside and reset oven to 450F.
Slice the feta cheese into slices about 1/2-inch
thick then cut into medium-sized chunks
Dip the
cheese in the pesto, coating all sides
Then coat
with dry bread crumbs all sides and place on a
lightly oiled baking dish.
In a ceramic bowl, whisk together the mustard,
vinegar, and the walnut oil
Season with salt and
freshly ground pepper
Add the warm toasted wal-
nuts
Taste for seasoning.
Meanwhile, bake the cheese for 8 to 10 minutes,
until light brown and slightly crusty on the outside.
Toss the greens, pepper, and dressing together
Place on individual salad plates, top with warm
feta "croutons" and garnish with grapes
