February 1

Pasta Erin

Menu

• Creamy Chicken Stew
• Pasta
• Romaine Salad with Goat Cheese, Artichokes, and Walnuts [View Recipe]

  Quick View

  Ingredients

  • 1 can artichoke hearts (drained)
  • 3 teaspoons vinegar (divided)
  • .5 tablespoon oil
  • 1 clove garlic
  • 1 teaspoon mustard
  • salt & pepper
  • .25 cup walnuts
  • 3 cups lettuce (cleaned <howto label="salad"/>)
  • 2 tablespoons oil
  • 3 ounces goat cheese (crumbled)

  Instructions

  We slice the artichokes on a cutting board and then put in a bowl. We toss with 1 teaspoon of the vinegar and the garlic and herb oil. We set aside for 30 minutes to meld the flavors.

  Meanwhile, in a resealable plastic container, we combine the rest of the red wine vinegar with the garlic clove, mustard, some salt and freshly ground black pepper. We stir with a fork and set aside.

  While the artichokes are marinating, we also spread the walnuts on a piece of foil and heat in the toaster oven at <temp val="350"/> for a few minutes. We want the nuts fragrant but not burned. We set these aside as well.

  We put the cleaned romaine leaves into a large salad bowl. We whisk the extra virgin olive oil into the red wine vinegar and mustard mixture. We remove the garlic clove.

  We toss the salad with the reserved artichoke hearts, dressing, walnuts, and goat cheese. We taste and serve with additional salt and pepper.

• Bread and Oil
• Deviled Eggs