Toasted Walnut & Mixed Green Salad

Ingredients

• 2 Tbsp. Bertolli® Extra Virgin Olive Oil
• 2 Tbsp. coarsely chopped walnuts
• 1 Tbsp. red wine vinegar or fresh lemon juice
• Salt and ground black pepper to taste
• 8 cups mixed salad greens (romaine, watercress, arugula, radicchio and/or red leaf)
• Parmesan cheese curls

Directions

1. In 8-inch skillet, heat Olive Oil over low heat and cook walnuts, stirring occasionally, until lightly browned. Remove from heat and with slotted spoon remove walnuts; set aside. In same skillet, stir in vinegar, salt and pepper.   In large bowl, combine greens and warm dressing. On 4 plates, equally arrange salad, then top each with Parmesan and walnuts. Serve, if desired, with Italian bread.