Parsley Walnut Salad

Parsley Salad: 2 to 3 bunches of parsley, curly 1/3 cup Parmesan cheese, freshly grated 1/2 cup California Walnuts, finely chopped Dressing: 2 garlic cloves, peeled 6 tablespoons olive oil1 1/2 teaspoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepperIn bowl medium bowl, separate parsley leaves into sprigs, set aside.In food processor or blender, blend, oil and garlic cloves until combined. Add vinegar, salt and pepper, and blend.Pour dressing over parsley sprigs and sprinkle grated Parmesan cheese and walnuts, toss well to coat and serve.Makes 6 servings.