Maple Walnut Vinaigrette Food

CRANBERRY WALNUT GREEN SALAD WITH MAPLE VINAIGRETTE

Steps:

• Add all salad ingredients together.
• Toss gently with salad tongs.
• Add all dressing ingredients to a container with a lid (like a Mason jar.)
• Shake vigorously.
• Drizzle over salad and serve.

MAPLE WALNUT VINAIGRETTE RECIPE

Steps:

• Place all ingredients in a blender and pulse several times to mix together and emulsify.

MAPLE WALNUT VINAIGRETTE SALAD DRESSING RECIPE - (4/5)

Steps:

• Combine all ingredients except the oils in a food processor. Blend until well combined and walnuts are pureed. With food processor running, pour olive and canola oil in a slow steady stream through the feed tube. (If the dressing is thicker than you like, add water 1 tablespoon at a time until it's the desired consistency.) Transfer to jar or other airtight container and chill in fridge. Note: This can also be made in a blender.

MAPLE WALNUT VINAIGRETTE

Steps:

• In a blender, combine the maple syrup, apple cider vinegar, walnuts, shallot, garlic, mustard, salt, and black pepper. Puree until smooth.
• While continuing to blend, slowly pour in the walnut oil and canola oil. If the mixture is too thick, blend in a little more oil or vinegar to taste and reach desired consistency.
• Pour into a bottle, cover, and refrigerate for up to a week.

MAPLE-BALSAMIC VINAIGRETTE

Steps:

• Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Pulse to combine, then add the olive oil in a steady stream with the motor running.

MAPLE-WALNUT VINAIGRETTE

Steps:

• Whisk together all the ingredients in a small bowl.
• Top salad with dressing.
• Enjoy!

WALNUT VINAIGRETTE

Steps:

• Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
• Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.

MAPLE VINAIGRETTE

Steps:

• combine the cider vinegar, maple syrup, Dijon mustard, parsley, salt and pepper. Whisk to combine and then whisk in the oil.
• Set aside until ready to use.
• Whisk the vinaigrette before pouring some over each salad.

MAPLE WALNUT VINAIGRETTE

Steps:

• 1. Place all ingredients in a jar and shake well. OR
• 2. Place all ingredients in a small bowl and whisk until emulsified.

FRISEE SALAD WITH GOAT CHEESE, MAPLE VINAIGRETTE AND CANDIED WALNUTS

Steps:

• Make the vinaigrette: In a small bowl whisk together the vinegar, syrup and shallot, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Season the vinaigrette with salt and pepper.
• Make the candied walnuts: In a saucepan simmer the walnuts in water to cover for 5 minutes, or until they are softened slightly, drain them, and transfer them to a paper towel to dry completely. In a bowl stir together the walnuts and the sugar. In a Dutch oven heat 3 inches of the oil to 350 degrees on a deep-fat thermometer and in it fry the walnuts in batches for 1 to 2 minutes, or until they are brown and crisp. Transfer the walnuts as they are fried with a slotted spoon to a baking sheet and season them with the salt and cayenne.
• In a large bowl, toss the frisee with the dates and enough of the vinaigrette to just coat the salad, rserving any remaining vinaigrette for another use. Divide the salad among 6 plates, mounding it in the center, divide the cheeses and the bread around it, and sprinkle the salads with the walnuts and the herbs.