Vinaigrette: 1 tsp Dijon mustard 1 Tbs sherry 1 Tbs white wine vinegar 3 Tbs extra-virgin olive oil 3 Tbs walnut oil 1 large shallot, peeled and cut into paper-thin rounds 1 clove garlic, peeled and minced Sea salt and freshly ground black pepper Salad: Radicchio, arugula or romaine - or mixture, about 6oz 4 oz good quality Swiss cheese, diced 3/4 cup walnuts, toasted and finely chopped

To make the vinaigrette: In a large salad bowl, whisk together the mustard and vinegar Add the oils in a fine stream, whisking constantly until mixture is emulsified. Add the shallot and the garlic, whisk Season to taste with salt and a generous amount of black pepper For Salad: Coarsely chop greens Add greens, cheese and walnuts to vinaigrette Toss thoroughly Season to taste Serve immediately