Ingredients

• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 4 tablespoons walnut oil
• 8 tablespoons plus 1 tablespoon canola oil
• 1/2 cup walnut pieces
• 2 cups cooked beet greens
• 1/2 cup Stilton cheese

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Instructions

1. In a bowl combine vinegar, Dijon, salt and pepper. Whisk in walnut oil and 8 tablespoons canola oil. Set aside.
2. In a skillet, heat 1 tablespoon canola oil. Toss walnuts in hot skillet until toasted. Transfer to a small bowl.
3. In the same skillet, heat beet greens until warm. Transfer to plate. Drizzle with dressing. Garnish with chunks of Stilton and toasted walnuts.