1 1/2 cups whole walnuts

6 - 8 cups chopped bitter greens

1 large tomato, diced

1 cup crumbled blue cheese (I like Gorgonzola)

2 tablespoons extra virgin olive oil

1/2 cup butterscotch ice cream topping

In a small skillet, saute walnuts in 2 tablespoons butter and 1/2 teaspoon salt until lightly browned.  Set aside.

Arrange greens on a large platter (or individually plate).  Top with tomato, then blue cheese and walnuts.  Drizzle olive oil over and spoon butterscotch sauce on top.  Serves 4 - 6.