(no subject)

[nverland]

Arco Idaho



Artichoke and Walnut Salad

6 Tbs (90 ml) extra-virgin olive oil
2 Tbs (30 ml) red wine vinegar
1 tsp (5 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
4 - 6 oil-cured black olives, pitted and chopped
1/4 cup (60 ml) chopped walnuts or almonds
2 Tbs (30 ml) capers, drained and chopped
1 package (9 oz, 250 g) frozen artichoke hearts,
cooked according to package directions

Whisk together the olive oil, vinegar, mustard, salt, and pepper.
Stir in the olives, chopped nuts, and capers. Spoon over the
cooked artichoke hearts. Serve warm, chilled, or at room
temperature. Serves 4 to 6.