1 head butter-leaf lettuce
2 tbs Dijon-style mustard
3 tbs red wine vinegar
1/2 cups olive oil
1/2 cups walnut pieces
1 tbs parsley flakes
salt & pepper to taste
Rinse and tear lettuce leaves into bite-sized pieces. Put into gallon double zip-lock in cooler until ready to serve. Combine mustard and vinegar in small pot until mixed well. Slowly
add oil and beat until very well mixed. Then add nuts and parsley and beat again. Cover and put into cooler until ready to serve.
Beat well just before pouring over salad.
