Peas, Carrots & Candied Walnut Salad
2 tablespoons Dijon mustard
2 tablespoons walnut oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 small head bibb lettuce
1 vegetable cup (4 oz.) Libby's Peas & Carrots, drained
2 ounces crumbled goat cheese
1 ounce candied walnuts
1. In small bowl, whisk together mustard, oil, vinegar, salt and pepper.
2. Separate bibb lettuce leaves and place in bowl. Top with vegetables, goat cheese and walnuts. Pour dressing over salad.