Spring Greens with Strawberries, Toasted Walnuts a
Category
Salads - Soups - Sidedishes
Sub
Category
None
Ingredients
1 Tbsp Dijon Mustard
1/3 cup tangerine juice
1/3 cup red wine vinegar
1/4 cup sugar
3 Tbsp poppy seeds
1/2 tsp salt
freshly cracked pepper
1 cup Extra Virgin Olive Oil
5 Tbsp walnuts, toasted
8 cups spring greens
1 1/2 cups strawberries, sliced
1 cup brie, remove rind and cube
Instructions
Place all ingredients, except the olive oil in a blender. Pulse until well mixed. While the machine is running, slowly drizzle in the olive oil until emulsified. Chill until needed.
Heat walnuts in a small frying pan until lightly toasted. Be careful not to burn. Cool on a paper towel. Toss greens, strawberries, onion, brie and walnuts in a large bowl. Drizzle with about 1/2 cup of the tangerine poppy seed dressing. Toss to coat evenly. Add more dressing if needed.
Originally Submitted
6/30/2012
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