A simple salad with sweet and spicy walnuts.
Directions for: Salad of Greens and Candied Nuts
Ingredients
Candied Nuts1 cup walnuts, halves
2 Tbsp corn syrup
1 Tbsp granulated sugar
tsp salt
tsp cayenne pepper
Walnut Oil Dressingcup minced chives
cup minced shallot
cup minced green onion
cup walnut oil
2 Tbsp sherry vinegar
1 Tbsp vegetable oil
tsp salt
1 pinch pepper
Salad2 bunches watercress
2 bunches arugula
2 hearts romaine lettuce, (1 1/2 lbs total)
1 small head radicchio
cup crumbled stilton cheese, (optional)
Directions
Candied Nuts1. In small bowl, combine walnuts, corn syrup, sugar, salt and cayenne; toss to coat (nuts may clump together).
2. Spread on parchment paper-lined baking sheet.
3. Bake in 325 F (160 C) oven for about 15 minutes or until golden and sugar is bubbling, stirring occasionally to break up clumps.
4. Let cool completely on baking sheet.
5. Break apart if necessary. (Make-ahead: store in airtight container for up to 5 days.)
Walnut Oil Dressing1. In jar with tight-fitting lid, shake together shallots, walnut oil, sherry vinegar, oil, salt and pepper.
2. (Make-ahead: Refrigerate for up to 1 day.)
Salad1. Remove coarse stems from watercress; place leaves in large bowl.
2. Break romaine into bite-size pieces and add to bowl.
3. Shred radicchio; add to bowl.
4. Add dressing, toss lightly to coat.
5. Sprinkle with candied walnuts and Stilton cheese, if using.
See more: Summer, Side, North American, Party Favourites, Bake, Lunch, Salad, Vegetables, Vegetarian, Nationality/Cuisine, Valentine's Day, Barbeque, Appetizer, No-Cook, Nuts, Diet, Quick and Easy, Grill, BBQ