Peas, Carrots & Candied Walnut Salad - cooking recipe

Ingredients

1 small head Bibb lettuce
1 (15 ounce) can Libby's(R) Peas & Carrots, drained well
4 ounces crumbled goat cheese
1 1/2 tablespoons Dijon mustard
1 tablespoon sherry vinegar
1 tablespoon balsamic vinegar
2 tablespoons walnut oil
1 pinch salt
1 pinch black pepper
3/4 cup candied walnuts

Preparation

Separate Bibb lettuce leaves and place in a bowl. Do not break leaves into smaller pieces.
Scatter peas & carrots and crumbled goat cheese over lettuce leaves. In small bowl, mix together mustard, sherry and balsamic vinegars, salt, and pepper. Whisk in oil and beat until emulsified.
Toss salad with vinaigrette. Sprinkle walnuts on top of salad. Arrange on 4 salad plates.