I hope everyone had a wonderful holiday! We had a lovely time with family and friends; I feel truly blessed! Okay, back to the recipe . . .
This simple salad, topped with dried cranberries, candied walnuts, and creamy goat cheese is so delicious that it feels like I’m eating dessert, rather than vegetables. This is a great salad to have during the fall and winter months when tomatoes and other common salad vegetables are out of season.
Ingredients
1 cup chopped walnuts
1/2 cup sugar
6-8 cups of your favorite salad greens (I combine mixed greens with baby spinach)
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1/2 cup creamy goat cheese
Vinaigrette salad dressing
In a medium pan, over medium heat, add the walnuts and sugar. Cook, stirring constantly, until the sugar melts and the walnuts are thoroughly coated. It will take several minutes before the sugar begins to melt, so be patient. Melted sugar gets extremely hot, so if a walnut happens to pop out of the pan during the cooking process, don’t try to pick it up with your bare hands, or you will get a bad burn (unfortunately I know this from experience). When coated with sugar, pour the walnuts out in a single layer on a sheet of waxed paper or foil to cool.
Wash and dry the salad greens and place them into a salad bowl. Sprinkle the dried cranberries and candied walnuts (after they have cooled) over the salad greens. Toss gently to mix.
Plate individual portions of salad, and then place a few pieces of goat cheese on each portion. Drizzle with your favorite vinaigrette dressing and serve.
