DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno

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Beet Greens & Stilton Salad

Adapted from bigoven.com

3 Tbls. red wine vinegar
2 tsp. Dijon mustard
8 Tbls. canola oil, divided
1/2 cup walnut pieces
Beet Greens from one bunch
1/2 cup Stilton cheese

In a bowl combine vinegar, Dijon, salt and pepper. Whisk in 7 Tbls. canola oil. Set aside. Toss walnuts in medium-hot skillet until toasted. Transfer to a small bowl. Wash greens well, pinch off and discard stemmy portion of the leaves. Drain leaves. In a skillet, heat 1 Tbls. canola oil, warm beet greens, turning constantly with tongs until barely tender. Transfer to plate. Drizzle with dressing. Garnish with chunks of Stilton and toasted walnuts. Yield: 2 to 3 servings.

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