Atumn Salad of Mesclun with St Andre and Hot Walnut Dressing

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This is a salad we used to make at the Richard Perry Restaurant in St Louis back in the 80's. It is so rich and delicious that I still make it occaisionally for dinner. The vinaigrette is so subtle that the main flavors are the cheese, greens, and walnuts, which make it a salad that is especially friendly to a glass of wine. This is for two large salads.

1 Pound mesclun
1 clove of garlic, smashed
2 Tablespoons of Balsamic vinegar
1 Teaspoon Dijon mustard
A sprinkle of salt and a grind of pepper
3 Tablespoons of wanut oil
3 tablespoon vegetable oil
1 Tablespoon butter
1/2 Pound black walnuts
1/2 Pound St Andre cheese, cut into 4 two ounce slices

Vinaigrette:
Rub the salad bowl with the garlic, discard the clove when you are finished.
In the garlic seasoned bowl, add the vinegar, mustard, and salt and pepper. Whisk to combine.
Slowly whisk in the oils, and set aside.

Walnut Dressing:
Melt the butter in a saute pan and add the black walnuts, let bubble for a couple of minutes at very low heat-careful not to let them get too hot, as they burn easily with their high oil content.

Compose the Salad:
Add the mesclun to the salad bowl and toss with the vinaigrette in the bottom of the bowl.

Divide the dressed greens between two salad plates, and top with two slices each of the cheese.

Top the cheese with the hot walnut dressing and let the cheese melt and the greens wilt slightly.