Green Salad with Caramelized Walnuts
1 tbsp balsamic vinegar
3 tbsp olive oil
1 small shallot, chopped finely
1/4 tsp Colman's mustard powder
1 white onion, thinly sliced
goat cheese, crumbled
freshly ground pepper
For Caramelized Nuts
1/4 cup walnuts or pecans
1 tbsp sugar
1/4 tsp salt
1 tsp walnut oil or extra-virgin olive oil
To make dressing, add vinegar, shallots, and mustard to a small bowl. Whisk in the olive oil in a slow stream. Season with salt and pepper.
For candied nuts, put oven rack in middle position and preheat oven to 350°F. Toast nuts in a small shallow baking pan until fragrant and a few shades darker, about 5 minutes. While nuts toast, in a small bowl, stir together sugar, salt and walnut/olive oil. Toss in toasted nuts. In a small skillet over moderate heat, add walnuts and sugar mixture and cook, stirring regularly, until sugar caramelizes (melts like caramel) and coats nuts, about 5 minutes. Transfer nuts to a piece of parchment paper and cool. Break walnuts apart.
To assemble salad, toss together greens and dressing. Plate each salad and then sprinkle each with onion, nuts and goat cheese. Sprinkle with pepper and serve. Serves 2.
Note: I use this caramelized walnut recipe whenever I need candied nuts! I buy the Laura Chenel goat cheese in bulk from Costco.
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