Carrot & Beet Salad With Walnuts

1/4 cup minced shallot
1 clove garlic, minced
4 teaspoons red wine vinegar
4 teaspoons lemon juice
1/2 cup plus 2 tablespoons walnut oil
2 tablespoons finely-chopped walnuts
3 cups finely shredded carrots
3 cups finely-shredded peeled raw beets with tops saved and washed
salt to taste
freshly-ground black pepper, to taste
6 ounces Blue cheese, crumbled

In a bowl, whisk together the shallot, garlic, vinegar, and lemon juice. Add the 1/2 cup of walnut oil in a slow stream and blend until smooth. Season with salt and pepper and then mix in the chopped walnuts. In separate bowls, toss carrots with half the dressing and the beets with the remaining half. Set aside. In a medium skillet, heat 2 tablespoons of the walnut oil. Quickly sauté the beet tops until just wilted. Divide among four serving plates and top with the carrots and beets. Sprinkle with blue cheese and serve.

Serves 4.


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