2 tbsp. butter
1/2 tsp. liquid smoke
1/2 tsp. salt
1 c. walnut halves
3 tbsp. fresh grated Parmesan cheese
1 sm. red leaf lettuce
1 sm. Romaine
2 sm. endives
1/2 head Radicchio
4 oz. spinach
1/2 sm. red onion, sliced in rings
1/4 c. herbed olive oil
1/4 c. Balsamic vinegar

Heat oven to 350 degrees. In a baking dish, place butter, liquid smoke and salt. Heat in oven for 3 minutes or until butter is bubbly. Stir in the walnuts. Bake 6 minutes. Sprinkle Parmesan cheese over walnuts, stir to mix and coat walnuts well. Bake 5 minutes until cheese is light brown. Cool and set aside. Tear the salad greens into bite size pieces. Place in large salad bowl. Separate red onion rings and put into bowl. Mix olive oil and vinegar together in small jar. Pour over salad and toss with the walnuts.