For the vinaigrette:
1 tablespoon Dijon-style mustard
1 tablespoon balsamic vinegar
1 tablespoon plus 1 teaspoon walnut or extra-virgin olive oil
For the salad:
8 ounces radicchio leaves, roughly torn
8 ounces baby spinach
8 ounces Jarlsberg cheese, shredded
1 red bell pepper, thinly sliced
3 carrots, made into curls
1 pint cherry tomatoes, halved
4 ounces toasted chopped walnuts


1. Make the vinaigrette: Whisk together the mustard, vinegar, and 1 tablespoon of the walnut or olive oil; set aside. 2. Make the salad: Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Add the radicchio and toss until it starts to wilt, about 3 minutes. Reduce the heat to low. Add the spinach and toss until the spinach starts to wilt.
3. Divide the greens among 4 salad plates and drizzle them with some of the vinaigrette. Top each serving with some of the cheese, red pepper strips, carrot curls, and toasted walnuts. Drizzle some of the remaining vinaigrette over each salad, and serve.

Jarlsberg cheese, with its wide-spaced eyes and nutty flavor, is a naturally aged cows-milk cheese from Norway. It is milder than Swiss cheese and melts easily; although it is widely available, you can substitute Swiss cheese. To amke carrot curls, shave the carrot with a vegetable peeler and soak the shavings in cold water for thirty minutes.

Warm Spinach Salad with Jarlsberg Cheese
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