Dressing:

2 Tbsp.            Robert Rothschild Farm Raspberry Honey Mustard

1/4 cup            Raspberry vinegar

1 tsp.               Salt

1 tsp.               Pepper

6 Tbsp.            Walnut oil

6 Tbsp.            Olive Oil

2 Tbsp.            Fresh thyme leaves

Salad:

8 cups              Field greens

4 oz                 Shallots, sliced thin, separated into rings

1/3 cup            Stilton cheese, crumbled

Spicy Walnuts:

1/4 cup            Asian chili paste

1/2 cup            Granulated sugar

8 oz.                Walnuts

 

Dressing: In small bowl whisk together Raspberry Honey Mustard, raspberry vinegar, salt and pepper. Add oils in slow stream, whisking until emulsified. Stir in thyme. Chill several hours. Spicy Walnuts: In medium bowl combine chili paste and sugar, set aside. Spread walnuts on baking sheet. Bake in preheated 350 degrees F oven for 5-7 minutes, stirring occasionally until golden and hot. Spoon hot walnuts into sugar mixture. Toss to coat. Remove from sugar. Cool; set aside. Salad: In large salad bowl combine field greens and shallots. Pour dressing over, toss to coat. Sprinkle Stilton and Spicy Walnuts over and serve.