Wednesday, September 22, 2010

Cranberry and Candied Walnut Salad

2 tbsp powdered sugar
1 tbsp water
4 ounces raw walnut halves
6 ounces soft fresh goat cheese
1 small onion
2 tsp dijon mustard
1 c. sugar
1/2 c red wine vinegar
1 c olive oil
8 oz. cranberry crazins
Salt and freshly ground black pepper

French baguette

1 head frisée lettuce, dark outer leaves discarded, inner pale green and yellow leaves separated
2 ounces (about 3 lightly packed cups) fresh baby arugula
2 ounces (about 3 lightly packed cups) fresh baby spinach

For roasted walnuts:
 Preheat the oven to 300°F Line a heavy baking sheet with foil. Stir the powdered sugar and water in a small bowl until the powdered sugar dissolves. Add the nuts and toss to coat with the sugar mixture.

Arrange the nut mixture on the prepared baking sheet and bake for 20 minutes, tossing occasionally, or until the nuts are golden brown. Remove the baking sheet from the oven and set the nuts aside to cool completely. The sugar coating will become crunchy as the nuts cool.

For vinaigrette:
 Blend, red wine vinegar, sugar, chopped onion and mustard together well.  Slowly add the oil until the mixture is well blended.  Season the vinaigrette to taste with salt and pepper. Whisk the vinaigrette again, just before coating the lettuce leaves.

To serve:
Toss the frisée lettuce, arugula and spinach in a large bowl with enough vinaigrette to coat lightly. Season to taste with salt and pepper. Add half of the roasted walnuts and coarsely crumble the remaining goat cheese over the salad. Gently toss to combine.

Divide the salad among 4 plates. Sprinkle with the remaining roasted walnuts and serve immediately.

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