1 3/4 cups walnut halves or pieces
12 cups baby field greens (salad mix or mesclun)
1 cup sherry vinaigrette (recipe below)
1 1/2 cups (about 8 ounces) Texas goat cheese
1 3/4 cups red seedless grapes, halved
freshly ground black pepper to taste

Preheat the oven to 350 degrees and toast the walnuts on a cookie sheet for 15 minutes. Place the greens in a large bowl and toss with the sherry vinaigrette. Arrange on chilled salad plates, drop teaspoonfuls of goat cheese around the edge of each one, and sprinkle with walnuts, grapes, and pepper. (All recipes serve eight.)

Sherry Vinaigrette
1 large shallot, peeled
2 tablespoons sherry wine vinegar
1 egg
3/4 cup olive oil
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
juice of half a lime, or to taste

Preheat the oven to 350 degrees and roast shallot on a cookie sheet for 15 to 20 minutes, until light brown, then coarsely chop. Place the shallot and vinegar in a blender and purée. Add the egg and blend again. Remove blender lid and, with the motor running, drizzle in oil slowly until dressing emulsifies. If necessary, thin a bit with water. Remove from blender, then stir in the salt, pepper, and lime juice.