Raspberry Candied Walnut Salad
This salad burst with the tangy flavor of raspberries and creamy goat cheese coupled with the sweet nutty flavor of candied walnuts. Beautiful and delicious!
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Raspberry Candied Walnut Salad
This salad burst with the tangy flavor of raspberries and creamy goat cheese coupled with the sweet nutty flavor of candied walnuts. Beautiful and delicious!
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| Servings |
| 8people |
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Ingredients
Salad
- 3cups Romaine Lettuce, choppedorganic is best
- 2cups fresh raspberries
- 1cup goat cheese, crumbled
Dressing
- 3tablespoons raspberry preserve
- 1/4cup balsamic vinegar
- 1teaspoon sea salt
- 1teaspoon stone-ground mustard
- 1/2cup light olive oil
Candied Walnuts
- 2cups walnuts, whole
- 2tablespoons butter
- 1/2cup brown sugar
- 2teaspoons cinnamonoptional
Instructions
Candied Walnuts
- In a medium non-stick pan, heat the butter until melted over medium heat.
- Add in the brown sugar, cinnamon, and walnuts. Saute 3 to 4 minutes, stirring continuously so it does not burn.
- Using a spatula, remove the walnuts from the pan and set them on a lined baking sheet to cool for one hour before sprinkling on the salad.
Dressing
- In a small blender, add raspberry preserve, balsamic vinegar, mustard, and salt. Blend on high for 15 seconds.
- Pour the dressing into a bowl and slowly whisk in the olive oil until thoroughly combined.
Salad Assembly
- Chop the lettuce into small bite-size pieces. Place the lettuce on individual salad plates or in a large salad bowl if you are making one large salad.
- Add the Raspberries and 3/4 of the goat cheese. Set aside.
- Drizzle the salad with dressing. Sprinkle remaining goat cheese on top of salads and serve.
Recipe Notes
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com