Recipe - Sauteed Garlic Salad Dressing

1 tablespoon Wine vinegar
1 tablespoon Lemon juice
1 teaspoon Dijon mustard
One fourth cup Olive oil
1 teaspoon Garlic (heaping) or
2 lg Garlic cloves; fine chopped
Salt & freshly ground pepper
Torn lettuce to serve 4
1 lg Tomato, seeded & chopped, or
2 small Tomatoes
One fourth cup Fresh chives; chopped
Salt and pepper
One half cup Walnuts; toasted
2 tablespoon Grated Asiago cheese or
Fresh Parmesan cheese*

*Use up to 3 tb. of cheese, according to taste.

In a bowl or blender, combine vinegar, lemon juice and mustard.

In a small skillet, heat olive oil. Add garlic; saute until just golden.
Gradually whisk in the vinegar mixture, blending thoroughly. Add salt and
pepper to taste.

Pour dressing over salad bowl containing the lettuce and tomato; sprinkle
walnuts and cheese over the salad before serving.

From 1994 Shepherd's Garden Seeds Catalog, pg. 22. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini