Directions:
In 8-inch skillet, heat Olive Oil over low heat and cook walnuts, stirring occasionally, until lightly browned. Remove from heat and with slotted spoon remove walnuts; set aside. In same skillet, stir in vinegar, salt and pepper.
In large bowl, combine greens and warm dressing. On 4 plates, equally arrange salad, then top each with Parmesan and walnuts. Serve, if desired, with Italian bread.