Let's Go to Greece Salad

by Stacey Amagrande

1 head    Romaine Lettuce, chopped
½ cup   Chopped Walnuts
½ pint   red grapes, halved
3oz. 7^th Heaven’s Gourmet fresh goat Cheese
¼ cup   pitted Kalamata olives
2 stalks   green onion
2 teaspoons fresh oregano, chopped fine
2 tablespoons fresh flat leaf parsley, chopped fine
juice of 2 lemons
extra virgin olive oil
salt and pepper

Put lettuce, walnuts ,olives ,cheese ,grapes, green onion and parsley in a large bowl. In a separate bowl, whisk together the oregano lemon juice, salt and pepper. Whisk oil in until the dressing becomes frothy. Taste and adjust seasonings, or possibly add more lemon juice. Pour dressing over the salad and toss very well. Serves 4 lunch salads.