Ingredients
Units
Scale
For the Salad:
- 8 ounces fresh strawberries, halved
- 1/2 small red onion, thinly sliced
- 1 large avocado, sliced
- 4 ounces fresh goat cheese, crumbled
- 4 cups mixed salad greens
- 5-6 mint leaves, julienned
For the Walnuts
- 1 cup walnuts
- 3 tablespoons white sugar
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
For the Vinaigrette
- 2 tablespoons raspberry balsamic vinegar
- 1/4 cup extra virgin olive oil
- Pinch of salt
Instructions
- Make the vinaigrette: In a small bowl, whisk together vinegar, olive oil and salt. Set aside.
- Make the Walnuts: Heat a skillet over medium heat. Melt butter. Whisk in sugar, cinnamon, and nutmeg. Continue to whisk until mixture melts down into a syrup. Add walnuts and cook for 2-3 minutes, until toasted, stirring frequently to avoid the walnuts sticking together. Remove them to piece of parchment paper and let cool.
- Assemble the salad: In a large bowl, toss the ingredients for the salad together. Pour the vinaigrette over the salad and top with cooled candied walnuts.
- Cook Time: 5 mins