Salad with Hearts of Palm and Candied Walnuts
A winning winter salad when you want a light but filling meal.
Makes
Serving size
Ingredients
1 teaspoon Dijon mustard
1 teaspoon sumac
3 tablespoons olive oil
2 teaspoons red wine vinegar
1 tablespoon honey
½ cup (50 grams) walnuts
1 tablespoon unsalted butter
1 tablespoon brown sugar
4 cups (184 grams) mesclun mix, unpacked
½ cup (73 grams) hearts of palm, cut into 2 to 3 inch x ¼ inch batons
2 ounces goat cheese, chilled and crumbled
Instructions
- Combine the mustard, sumac, oil, vinegar, and honey in a liquid measuring cup. Beat with a fork to form the vinaigrette dressing.
- Heat a very small saucepan and add the walnuts, butter, and sugar over medium heat. Stir until the walnuts are evenly coated.
- Transfer walnuts to a plate to cool, separating them so they do not stick together. Set aside for 3 minutes for coating to harden.
- Arrange the mesclun lettuce greens on two individual serving plates.
- Place half the batons of hearts of palm over each of the beds of greens.
- Add crumbled goat cheese and candied walnuts around.
- Drizzle the vinaigrette over each salad. Serve immediately.
Cooking Tip
The dressing is very easy to make and can be used in other salad combinations to add an extra kick of flavor.
Recipe Contributed by FamilyCook Productions
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