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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Spinach Berry Salad with Candied Walnuts Recipe

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This recipe for Spinach Berry Salad with Candied Walnuts is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
3 Tbsp apple cider vinegar
2 tsp Creole or grainy mustard
2 Tbsp honey
¼ cup cherry jam
Kosher salt & freshly ground black pepper
¼ cup extra-virgin olive oil

Salad:
10oz baby spinach
1 pint blackberries
¼ cup thinly sliced red onion
½ cup Candied Walnuts, recipe follows
1 small chunk Parmesan or pecorino

Candied Walnuts:
2 Tbsp unsalted butter
1¼ cups walnut halves
¼ cup granulated sugar
½ tsp cinnamon
salt & freshly ground black pepper
Directions:
Directions:
For the dressing:
Whisk together the vinegar, mustard, honey, jam, ½ teaspoon salt and ¼ teaspoon pepper in a small bowl. Whisk in the oil in a slow stream and continue whisking until the dressing is emulsified.
For the salad: Toss together the spinach, blackberries, onions and Candied Walnuts in a large salad bowl. Drizzle with the dressing and toss. Using a vegetable peeler, shave some cheese over the top.

Candied Walnuts: Yield: 1½ cups
Line a baking sheet with parchment paper and set aside.
Melt the butter in a medium saucepan over low heat. Add the walnuts and stir to coat. Raise the heat to medium, add the sugar and cook until the sugar is dissolved and caramelized, stirring often, about 5 minutes. Stir in the cinnamon, ½ teaspoon salt and ¼ teaspoon pepper, then transfer the mixture to the baking sheet. Spread the nuts in a single layer. Let the walnuts cool until hardened, about 15 minutes.

 

 

 

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