---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cheese/eggs, Dressings, Harned 1994, Herbs, Nuts
       Yield: 4 servings
       1 tb Wine vinegar
       1 tb Lemon juice
       1 ts Dijon mustard
     1/4 c  Olive oil
       1 ts Garlic (heaping) or
       2 lg Garlic cloves; fine chopped
            Salt & freshly ground pepper
            Torn lettuce to serve 4
       1 lg Tomato, seeded & chopped, or
       2 sm Tomatoes
     1/4 c  Fresh chives; chopped
            Salt and pepper
     1/2 c  Walnuts; toasted
       2 tb Grated Asiago cheese or
            Fresh Parmesan cheese*
   *Use up to 3 tb. of cheese, according to taste.
   In a bowl or blender, combine vinegar, lemon juice and
   In a small skillet, heat olive oil.  Add garlic; saute
   until just golden. Gradually whisk in the vinegar
   mixture, blending thoroughly. Add salt and pepper to
   Pour dressing over salad bowl containing the lettuce
   and tomato; sprinkle walnuts and cheese over the salad
   before serving.
   From 1994 Shepherd’s Garden Seeds Catalog, pg. 22.
   Posted by Cathy Harned.