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Recipe from the cookbook Cuisine of the Rose, Classical French cooking from Burgundy and Lyonnaise, by Mireille Johnston.

Check out more of Linda's wonderful  Salad and Salad Dressing Recipes.

Salade de Menthe

10 large or 20 small fresh mint leaves
4 tablespoons vegetable oil*
2 tablespoons white wine vinegar
1/2 teaspoon salt
1 head bibb lettuce, washed and torn
2 tablespoons chopped fresh walnuts

* An extra light olive oil is good with this salad.

Thirty minutes (30) before tossing the salad, finely chop the mint leaves and put in a small bowl with the oil. Set aside to 'steep'.

When you're ready to serve, add the vinegar and salt to taste (adding the vinegar earlier will cook and discolor the mint); then toss with the lettuce. Place on serving plates and scatter chopped walnuts over the top.