Combine red wine vinegar, Dijon mustard, salt, and pepper in a bowl.

Whisk in walnut oil and 8 tablespoons of canola oil to create an emulsion.

Set the dressing aside.

Heat 1 tablespoon of canola oil in a skillet over medium heat.

Add walnut pieces to the hot skillet and toast until golden brown and fragrant, stirring frequently.

Transfer the toasted walnuts to a small bowl to prevent further cooking.

In the same skillet, heat the cooked beet greens until they are warm.

Transfer the warmed beet greens to a plate.

Drizzle the prepared dressing over the beet greens.

Garnish the salad with chunks of Stilton cheese and the toasted walnuts.