Mâche, Matchstick Beets and Red-Wine Vinaigrette Salad Recipe
Set a small, dry nonstick skillet over medium heat. Add the walnuts and shake the pan occasionally, until they begin to brown and give off a toasty aroma, 2 to 3 minutes. Transfer to a cutting board and, once cooled, chop roughly.
In a glass jar with a lid, or in a small mixing bowl, combine the red-wine vinegar, mustard, walnut oil, olive oil and salt and pepper to taste. Shake or whisk to emulsify.
Place the mâche and beets in a salad bowl. Pour on half the dressing and toss to coat. Sprinkle on the walnuts and cheese, add more dressing to taste (being careful not to overdress), toss lightly and serve.