Winter Greens Salad with Creamy Walnut Vinaigrette

3/4 c. walnuts, divided

1/2 c. canola oil

1-1/2 T. finely chopped shallot

2-1/2 T. sherry vinegar

2 T. mayonnaise

1 T. cold water

1/2 T. Dijon mustard

1/4 t. kosher salt

1/8 t. freshly ground black pepper

8 c. torn hearty greens (such as escarole, radicchio, or endive)

1/4 c. lightly packed fresh flat-leaf parsley leaves, roughly chopped

1/4 c. lightly packed fresh mint leaves, torn

1 oz. pecorino Romano or Parmesan cheese, shaved (about 1/2 c.) 

Preheat oven to 300 degrees. Spread walnuts in an even layer on a baking sheet. Toast in oven until golden brown and fragrant, about 20 min. Remove from oven; cool about 15 min.

When walnuts are cool, combine 1/4 c. walnuts and canola oil in a blender. Pulse until well incorporated, 4-5 times (a few chunks are fine). Set aside.

In a medium bowl, whisk together shallot, sherry vinegar, mayonnaise, water, and Dijon mustard until well combined. Slowly whisk in walnut mixture until emulsified. Season with salt and pepper.

Combine hearty greens, parsley, and mint in a large mixing bowl. Add 1/2 c. of the vinaigrette; toss to combine. Mound salad into a serving bowl. Drizzle with remaining dressing. Top with pecorino cheese and remaining walnuts.

Serves 6.

Adapted from Southern Living magazine, Dec. 2021, p. 95.