4 Servings 2 min Cook
3/4 Cup shelled (50 halves) Walnuts
1 Head Lettuce
2 Cup Grapes
1 Tbsp Olive Oil
2 Tbsp Dijon Mustard
1 Tbsp Honey
1/4 Cup Balsamic Vinegar
1/4 Cup, crumbled, not packed Blue Cheese
Heat a saute pan on medium high and cook walnuts about 1-2 minutes, stirring occasionally, until toasted.
Separate romaine leaves, wash, and chop into bite-sized pieces.
Place in large bowl with grapes and toasted walnuts.
Whisk together remaining dressing ingredients, pour over salad, and toss.
Top with optional crumbled blue cheese and serve immediately.
