Ingredients 1/2 cup walnut halves (about 2 ounces) 1 large shallot, minced 1 large garlic clove, minced 2 anchovy fillets, mashed, plus 1/2 teaspoon anchovy oil 2 tablespoons fresh lemon juice 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 cup olive oil 4 cups bite-size pieces of romaine lettuce (about 1/2 head) 4 cups bite-size pieces of arugula (about 2 bunches) 1/4 cup freshly grated Parmesan cheese Instructions Preheat the oven to 500°. Spread the walnuts on a baking sheet and toast in the oven for about 6 minutes, or until golden brown. Transfer to a plate and let cool. In a small bowl, combine the shallot, garlic, anchovies and their oil, lemon juice, mustard, salt, and pepper. Using a fork, whisk in the olive oil until smooth. Just before serving, combine the romaine and arugula in a large salad bowl. Pour the dressing over the greens and toss well. Add the toasted nuts and the Parmesan. Toss again and serve.