Beet Salad with Blue Cheese and Walnut Oil Dressing
Indispensable to traditional Provencal cooking, walnut oil adds a delicate, nutty taste and rich perfume to the beet salad dressing in this recipe. A L'Olivier produces virgin oils the old-fashioned way, using local walnut kernels that are toasted, stone-ground into a paste, and then freshly pressed and bottled.
1 tablespoon A L'Olivier Reims white wine vinegar
Sea salt to taste
1/2 teaspoon Fallot Dijon mustard
2 tablespoons A L'Olivier Walnut Oil
1 tablespoon sunflower oil
Fresh-ground black pepper to taste
4-6 medium beets, cooked and cut into thick wedges
2 ounces creamy blue cheese, crumbled, such as St. Clemens brand
2 ounces toasted walnuts, coarsely chopped
Fresh chives, finely chopped for garnish
In a small bowl, whisk together the vinegar and salt. Add the mustard and blend. Slowly whisk in the walnut and sunflower oils until well blended and add pepper to taste.
On serving platter, place cooked beets and drizzle with dressing. Sprinkle the beets with the blue cheese and walnuts. Garnish with fresh chives and serve immediately.