Bitter Greens Salad with Walnut-Shallot Vinaigrette

(recipe from Christina Cooks)

Vinaigrette:
3 Tbsp. olive oil
1 tsp. walnut oil
1 tsp. brown rice syrup (I used agave syrup, and also made with no sweetener - both fine)
1 shallot, very finely minced (I also used red onion, with success)
1 clove garlic, very finely minced
1 Tbsp. red wine vinegar
2/3 tsp. salt
cracked black pepper

Salad:
2 belgian endive, halved lengthwise, sliced into long ribbons
2 cups hand-shredded escarole
2 cups baby arugula
1 cup hand-shredded watercress
1 cup finely shredded radicchio
1/2 cup coarsely chopped walnuts, lightly pan toasted (optional)

Prepare vinaigrette:  Whisk together ingredients in a small bowl until emulsified (or shake in a small jar).  Set aside for flavors to develop.

Make salad:  Combine all salad ingredients in a large bowl.  Toss gently with dressing to coat the leaves.

Makes 5 to 6 servings.

(Nice, substantial salad.  I find that the greens keep for several days if cut and tossed and stored in an airtight container, undressed.  I just love a simple, bitter greens salad!  I actually added an extra tablespoon of vinegar to my vinaigrette.)