The beautiful tomatoes we’re harvesting right now in Atlanta are the inspiration for this week’s recipe. With all the colorful ingredients, and the addition of savory proteins like creamy Manchego cheese and crunchy toasted walnuts, this salad can move from a starter or side to a main course effortlessly.
Thyme is an excellent partner to the walnut oil and walnuts in the salad. Along with a trio of other herbs – rosemary, sage and parsley – it adds a subtle mintey flavor to the salad. Thyme is our herb of the week because it has great anti-inflammatory properties. It can help lower blood pressure, help alleviate a cough, and boost your immune system with the Vitamin A and C in it.
Manchego and Walnut Salad
¼ Cup Sherry Vinegar
¼ Cup Extra Virgin Olive Oil
2 TB Walnut Oil
1 TB Honey
1 TB Dijon
Sea Salt and Freshly Cracked Black Pepper to Taste
4 OZ Manchego Cheese, Chopped in ½” Pieces
4 OZ Toasted Chopped Walnuts
2 Cups Chopped Avocados
2 Cups Chopped Tomatoes
1 Pkg Spring Greens
Thyme Leaves for Garnish
Step One Whisk the vinegar, oils and honey and Dijon together in a small bowl.
Step TwoToss the cheese, walnuts, avocados and tomatoes together. Top the greens with the salad, drizzle with the dressing and garnish with thyme
