Ingredients
1/3 cup coarsely chopped walnuts
1 tablespoon minced shallots
1 tablespoon Dijon-style mustard
1-1/2 tablespoons Spanish sherry vinegar
1/4 cup walnut oil or extra virgin olive oil
Salt and freshly ground black pepper to taste
1 to 1-1/2 quarts mesclun or field salad mix
2 (9-ounce) packages fresh refrigeratred fettuccine
1/2 ounce Parmigiano-Reggiano cheese
Preparation
Spread the nuts on a microwave-safe plate and cook at 100% power for 2 minutes or until just fragrant.
Set a large pot of salted water over high heat and bring to the boil.
In a bottom of a large salad bowl, combine the shallots, mustard and vinegar with a whisk. Slowly drizzle in the oil, whisking constantly, to form an emulsion. Season with salt and pepper, add greens and toss to combine well.
Add the pasta to the boiling water and cook for 3 minutes, until tender. Drain, leaving in the colander 1 minute to get rid of as much water as possible. Dump the hot pasta over the greens, add the toasted walnuts and toss well. Adjust the seasoning.
Using a vegetable peeler, cut thin slivers of the cheese over the top and toss briefly. Serve at once.
