Categories: Cheese/eggs, Dressings, Harned 1994, Herbs, Nuts 
      Yield: 4 servings 
  
      1 tb Wine vinegar 
      1 tb Lemon juice 
      1 ts Dijon mustard 
    1/4 c  Olive oil 
      1 ts Garlic (heaping) or 
      2 lg Garlic cloves; fine chopped 
           Salt & freshly ground pepper 
           Torn lettuce to serve 4 
      1 lg Tomato, seeded & chopped, or 
      2 sm Tomatoes 
    1/4 c  Fresh chives; chopped 
           Salt and pepper 
    1/2 c  Walnuts; toasted 
      2 tb Grated Asiago cheese or 
           Fresh Parmesan cheese* 
  
  *Use up to 3 tb. of cheese, according to taste. 
   
  In a bowl or blender, combine vinegar, lemon juice and mustard. 
   
  In a small skillet, heat olive oil.  Add garlic; saute until just 
  golden. Gradually whisk in the vinegar mixture, blending thoroughly. 
  Add salt and pepper to taste. 
   
  Pour dressing over salad bowl containing the lettuce and tomato; 
  sprinkle walnuts and cheese over the salad before serving. 
   
  From 1994 Shepherd's Garden Seeds Catalog, pg. 22.  Posted by Cathy 
  Harned.