Ingredients
- 1/3 C red wine vinegar
- 2 tsp Fischer & Wieser Sweet, Sour & Smokey Mustard
- 2 cloves of Catch a Fire Italian Garlic, minced
- pinch of sugar
- salt and pepper to taste
- ½ C Extravagonzo Roasted Garlic Culinary Oil
- ½ lb. Farfaille Pasta
- 1 C Parmesan cheese, grated
- 1 C chopped walnuts, toasted
- 8 C mixed salad greens (romaine, spinach, butter etc.)
- 1½ C peeled, quartered cucumbers
Instructions
Dressing
- In a food processor combine vinegar, Fischer & Wieser Sweet, Sour & Smokey Mustard, Catch a Fire Italian Garlic, sugar, salt and pepper, Extravagonzo Roasted Garlic Culinary Oil and pulse until mixed.
- Cook pasta until al dente and drain well.
- Toss half of dressing mixture with pasta and place in a closed lid container and refrigerate until ready to use (2 hours or overnight)
- Combine all the ingredients and dress with the remaining salad dressing.
- Add additional salt and pepper to taste
