This starter is based on a previously posted salad of mine; however, here I've added the phyllo shell for a crispy bite as well as tweaking the vinaigrette to finish off with a touch of sweetness. <br /> <br />The walnuts and mushroom add savory and meaty deliciousness over a bed of the mesclun or spring greens that add color, texture and flavors ranging from sweet to peppery. I like a mix of Belgian endive, radicchio, frisee, watercress, butterhead and romaine, but will normally buy whatever mixture the market has to offer. <br /> <br />California Walnuts posted this recipe on their website as one top contender in the Walnut contest they paired with Food52: http://www.walnuts.org/your-best-walnut-recipe-contest-with-food52/ <br /> <br />

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