Toulouse on the Loose by Kimberly Thompson

Author:Kimberly Thompson
Language: eng
Format: epub
Tags: Toulouse on the Loose!
ISBN: 9780981897622
Publisher: Little Pigeon Books
Published: 2011-05-23T00:00:00+00:00

Recipe found in the December 1991 Cooking Light Magazine

Kimberly’s Candied Walnut Salad

mixed baby greens (spring mix—spinach, green romaine, red romaine, green leaf, baby red chard, baby green chard, baby oak leaf)

2 cups walnuts (can be bought candied or roasted plain with maple syrup and honey)

2 ounces goat cheese

1 cup dried cranberries

Candied walnuts can be made ahead of time but are best warm. To candy the walnuts, cover the bottom of a fry pan with walnuts on medium-high heat. Add 1 tablespoon of honey and 2 tablespoons of maple sugar. Mix nuts in the pan until fully coated with a wooden spoon. Remove from heat and prepare the rest of the salad.

Use as many greens as you can eat in one sitting. Place in a large bowl and add cranberries. Crumble the goat cheese on top (can also be put into a bowl to be added later at the table in case people do not like goat cheese). Sprinkle with balsamic vinegar and olive oil. Add warm walnuts and serve!

We make this with our fresh garden greens! I have been making this salad for guests at the Thompson house for many years.

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