Ingredients
- 1/4 cup walnut halves
- 1 head romaine lettuce roughly chopped
- 3/4 cup cherry tomatoes halved
- 1/3 cup red onion finely diced
- 1/2 cup crumbled blue cheese
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 1/2 teaspoons Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Toast the walnut halves in a dry skillet over medium heat until fragrant and lightly browned, about 3-5 minutes.
- In a large bowl, combine the lettuce, tomatoes, onion, toasted walnuts, and blue cheese crumbles.
- In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper. Adjust seasonings to taste.
- Drizzle the dressing over the salad or toss gently to combine. Serve immediately.
