Ingredients

• 1/2 cup coarsely chopped walnuts
• 1 tablespoon sherry vinegar
• 3 tablespoons walnut oil
• 1/2 teaspoon Dijon mustard
• Salt and freshly ground black pepper
• 1/2 pound chicory, or other leafy green
• 1/4 cup shaved Parmesan

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Instructions

1. In a dry skillet, toast the nuts over medium-high heat until fragrant, about 2 minutes. Set aside to cool.
2. In a small bowl, whisk together the vinegar, oil, mustard, salt and pepper, to taste.
3. In a large bowl, toss the chicory with the dressing. Put onto serving plates and top with walnuts and shaved Parmesan.