Bitter Greens Tamari Roasted Walnuts Cherries Blue Food

TAMARI-SPICED NUTS

Steps:

• Preheat the oven to 325 degrees F.
• Spread the nuts on a small rimmed baking sheet and roast for 15 minutes. Meanwhile, in a medium bowl, stir together the tamari, sugar, sesame oil and Calabrian chili paste. Add the hot nuts to the bowl and toss well to coat. Spread the nuts back out on the baking sheet and sprinkle with the salt. Roast until golden brown and fragrant, stirring every 5 minutes, about 15 minutes more.

BLUE CHEESE, WALNUT, AND CHICORY SALAD

Steps:

• Stir or toss walnuts in a dry pan over medium heat until very hot to the touch and toasted, about 5 minutes.
• Mix Dijon mustard, rice vinegar, balsamic vinegar, and pepper together in a bowl for dressing. Pour in olive oil, about 1 teaspoon at a time, whisking constantly, until thick and coats the back of a spoon. Taste and adjust as necessary.
• Cut radicchio in half; cut out the core using 2 angled cuts. Cut each half in half again and slice across into about 1-inch pieces. Slice root ends off of endive and peel off about 1/3 of the leaves, leaving them whole for presentation. Slice remaining endive into 1/2-inch pieces.
• Transfer all radicchio and endive to a bowl and toss, making sure leaves are separated and evenly distributed. Crumble in about 1/2 of the walnuts and 1/2 of the blue cheese. Pour in dressing and toss with your hands until everything is perfectly coated.
• Place whole endive spears on a serving plate. Pile salad on top and scatter remaining walnuts and blue cheese on top.

BITTER GREENS & TAMARI ROASTED WALNUTS, CHERRIES & BLUE

Steps:

• Heat oven to 350°F.
• Stir together tamari, molasses, 1/8 teaspoon each of the salt, black pepper and red pepper in a small bowl until blended. Add walnuts; toss to coat. Transfer with a slotted spoon to a wire rack set over a baking sheet; roast about 10 minutes, or until browned. Remove from oven; let cool. Set aside.
• Meanwhile, heat apple juice and vinegar to a boil in a medium saucepan over medium heat. Place the cherries in a small bowl. Pour the hot juice mixture over the cherries; marinate 30 minutes. Strain the juice mixture from cherries back into the saucepan. Heat the mixture to a boil; reduce heat to medium. Cook until reduced to 1/4 cup, 15-17 minutes. Stir in oil; set aside to cool completely.
• Combine the greens, reserved walnuts, cherries, onion and remaining 1/4 teaspoon each of the salt and black and red peppers. Whisk dressing; drizzle over salad. Toss to coat. Sprinkle with the blue cheese.