Bistro Salad with Classique Balsamic Vinaigrette

Ingredients:

• 1 head, butter leaf lettuce - sliced
• 1/2 head, romaine - sliced
• 1/2 cup, tarragon leaves
• 1/2 cup, flat parsley leaves
• 1/4 cup, chives
• 1/4 cup, basil leaves - thinly sliced
• 1/2 cup, walnuts
• 1/2 cup, crumbled blue cheese (we used a Bleu d'Auvergne)
• 2, small shallots - thinly sliced

For the dressing:

• • 2 tbsp, lemon juice
  • 2 tbsp, il Fustino Classique Balsamic
  • 1/3 cup, il Fustino Mission EVOO
  • 1 tbsp, Dijon mustard
    
  • 1 tbsp, honey
  • salt and pepper - to taste

Directions:

Whisk all of the dressing ingredients in a mixing bowl until combined. Add sliced shallots to the dressing and set aside to marinade for 15 minutes.

In a small dry pan toast chopped walnuts until fragrant - about 4 -6 minutes. Make sure walnuts are spread out in a thin layer and aren't crowded in the pan for even toasting. Let cool.

While the walnuts are toasting wash and dry all of the lettuce and tender herbs. 

To build the salad: add all the prepped lettuce and herbs to the mixing bowl with the dressing and shallot mixture, top with crumbled blue cheese and toasted walnuts. Toss the salad to coat in the dressing. 

Serve and enjoy!