A simple salad that can pass as a light meal or accompany another entree.
One bunch sorrel
1/4 cup to 1/2 cup fresh walnuts
1/4 cup large grated parmesan cheese
For dressing:
olive oil, twice the amount as the lemon juice
lemon juice from one lemon
1 heaping tsp grainy mustard
salt and pepper
1 tsp honey
Wash and remove stems from sorrel. Spin in salad spinner or pat with towel to remove excess water. Grate parmesan cheese on a box grater, as you would a carrot. This gives you a bigger cheese taste with the salad.
Put all the dressing ingredients into a jar and shake until well blended. Or whisk together in a bowl, adding the oil last. Taste and add salt or pepper to taste.
Toss the sorrel, walnuts, and cheese with some dressing. If you need more, add more. If not, save the dressing for another salad. Lasts about 5 days in a sealed jar in the refrigerator.
