Warm Green Salad and Walnuts (with scrambled eggs and vinaigrette dressing)

Servings: 4

This recipe makes a nice light dinner during the cold winter months. Serve with rich tomato soup and some hot garlic bread.

1/2 cup walnut meat
1/3 bunch chicory (also called curly endive)
1 tsp hot mustard
6 Tbsp walnut oil
2 Tbsp sherry or red wine vinegar
2 cloves garlic, minced
salt and pepper to taste
1/3 bunch romaine lettuce
1/2 cup diced salt pork (or Canadian bacon)
2 eggs

Place walnuts on baking sheet and cook in preheated 350 degree oven for 8-10 minutes. Make certain they don't burn.

While walnuts are cooking, make vinaigrette in saucepan over low heat by mixing mustard, oil, vinegar and garlic. Slat and pepper to taste.

In saute pan cook salt pork (or bacon) until crispy. Remove pork and add to salad. Discard cooking fat.

Scramble two eggs in pan and add to salad. Add walnuts, warm vinaigrette and toss well. Adjust seasonings and serve immediately on warm plates.

I can't remember where I got this recipe -- I copied it onto an index card -- but suspect it comes from a newspaper.