Mixed Greens with Walnuts

Ingredients

• 1 small head bibb lettuce 
• 1 small head boston lettuce 
• 2 tablespoons butter 
• 1 teaspoon dijon mustard 
• 16 ounce mushrooms fresh sliced
• 0.5 teaspoon ground pepper white
• 1 cup olive oil 
• 1 small head romaine lettuce 
• 1.8 teaspoons salt divided
• 2 large shallots halved
• 2 teaspoons sugar 
• 1.3 cups walnuts coarsely chopped
• 2 tablespoons citrus champagne vinegar 

Equipment

• food processor
• bowl
• frying pan
• paper towels
• oven

Directions

1. Rinse lettuces, and separate leaves.
2. Let leaves stand in cold water to cover in a large bowl 30 minutes.
3. Drain well, and pat dry with paper towels. Tear leaves into bite-size pieces.
4. Bake walnuts in a shallow pan at 350 for 10 minutes or until toasted. Stir in butter and 1/2 teaspoon salt.
5. Pulse shallots in a food processor until minced.
6. Add remaining 1 1/4 teaspoons salt, vinegar, and next 3 ingredients. With processor running, pour oil through food chute.
7. Add 1/4 cup walnuts, and process until smooth.
8. Toss lettuce and mushrooms with 1/2 cup vinaigrette; top with remaining 1 cup walnuts.
9. Serve with remaining vinaigrette, if desired.