This salad reminisces the simply soulful flavor of legendary San Francisco jazz singer Faith Winthrop’s cooking. Add a smidge of crushed garlic to the dressing if desired, but definitely toast extra walnuts; stored at room temperature in a tightly sealing container, they’re great to grab and use anytime.
Preheat the oven to 350°F. Place the walnuts on a baking sheet in a single layer and toast until lightly browned, about 15 minutes. Let cool.
In a salad bowl, use a fork to whisk together the oil, vinegar, and mustard. Season to taste with salt. Add the lettuces, avocado, walnuts, and cherry tomatoes. Toss to coat and serve.