Ingredients:

1/2 cup walnuts, lightly toasted
3/4 teaspoon fresh lemon juice
1/2 cup olive oil
3 tablespoons balsamic vinegar
salt and pepper to taste
1 pound spinach, stemmed and torn into pieces
1 cup packed basil leaves, stemmed and chopped
Parmesan or Asiago cheese shaved with vegetable peeler 4 to 6 ounces

Directions:

Place toasted walnuts and lemon juice in food processor and puree. Add oil and vinegar slowly through feed tube and blend until smooth. Season with salt and pepper. Combine spinach and basil in salad bowl. Add dressing (thinned with a small amount of water if required) to taste. Place greens on plates and garnish with cheese shavings.