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 mustard. 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 taste. 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.