Gorgonzola And Toasted Walnut Salad - cooking recipe

Ingredients

10 ounces mesclun or 10 ounces baby greens, washed and dried
3/4 cup gorgonzola, finely crumbled
1 cup walnuts, toasted and coarsely chopped
Dijon Vinaigrette
1 cup extra virgin olive oil
4 tablespoons white wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 clove garlic, minced
sea salt
fresh ground pepper

Preparation

In a large bowl, combine lettuce with cheese and walnuts.
Combine and whisk together dressing ingredients.
Toss salad with enough dressing to coat but avoid over-dressing.
Serve.