Country Salad with Goat Cheese and Walnuts

Place Vinegar in a small bowl. Gradually whisk in 3/4 cup of oil. Season with salt and pepper. Can be prepared 1 day ahead. Let stand at room temperature. Wash your greens and drain well. Pat dry with paper towels. Crisp in the refrigerator for at least 2 hours. To crisp, wrap your dry greens in paper towels and refrigerate. Preheat oven to 400 degrees. Place nuts on a small cookie sheet. Drizzel the remaining teaspoon of oil over the nuts and toss to coat. Bake until toasted, about 12 minutes. Place greens, walnuts and cheese in a large bowl. Whisk dressing to blend. Add to salad and toss to coat. Serve immediately. Serves 8.