Mixed Greens And Citrus Salad With Lavender Caramelized Walnuts Food

MIXED GREEN SALAD WITH CITRUS DRESSING

Steps:

• For the dressing: in a blender, combine juice, honey, shallot, and vinegar. Season with salt and pepper. Blend until smooth. With motor running, add oil in a steady stream until emulsified.
• In a large bowl, toss arugula, frisee, and radicchio with dressing; season with more salt and pepper. Serve immediately.

MIXED GREENS AND CITRUS SALAD

Steps:

• In a small skillet over medium heat, cook almonds in 2 teaspoons oil until lightly browned, stirring constantly. Add 1 tablespoon honey and cinnamon; cook and stir for 1-2 minutes longer or until almonds are glazed and golden brown. Spoon almonds onto a greased foil-lined baking sheet, separating almonds into a single layer as much as possible. Set aside to cool., In a food processor, combine the lemon juice, zest, mustard, salt and remaining honey. Cover and pulse until well blended. While processing, gradually add remaining oil in a steady stream. Process until thickened., In a large serving bowl, combine mixed greens, strawberries and citrus sections. Just before serving, drizzle with dressing; toss to coat. Sprinkle with glazed almonds.

MIXED GREEN SALAD WITH WHOLE CITRUS VINAIGRETTE

Steps:

• Juice the lemons, orange, and shallot in a juice extractor. Put the juices in a bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with the salt and pepper. Taste and adjust the seasoning. Whisk again, cover, and refrigerate for up to 3 days. You should have about 2 cups.
• Just before serving, place the greens in a salad bowl, add about 1/2 cup vinaigrette, and toss well. Add more to taste and adjust the seasoning. Finish the salad with a sprinkling of cocoa nibs to taste.
• Variation for Blender: Use 3 lemons, 2 small oranges, 1 shallot, 1 teaspoon gray salt, 1/2 teaspoon pepper, and 1 1/2 cups pure olive oil. Cut off and discard the stem ends of 2 lemons and 1 orange. Cut into quarters, cut out the core, and remove seed. Place in a blender. Squeeze the juice from the remaining lemon and orange; add to the blender with the shallot, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little hot water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again. Makes about 3 cups.

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE

Steps:

• Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
• In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
• In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
• Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

MIXED GREENS AND CITRUS SALAD WITH LAVENDER-CARAMELIZED WALNUTS

Steps:

• Dressing: Whisk the ingredients together in a non-reactive bowl and set aside for at least 1 hour to marinate.
• Caramelized Nuts: Melt butter over medium heat in a large saute pan.
• Add walnuts and toss until coated and lightly toasted.
• Add the lavender sugar.
• Continue to stir until sugar begins to caramelize.
• Remove from heat.
• Place nuts on parchment paper or lightly greased cookie sheet.
• Separate clumps with a wooden spoon.
• Let cool then store in a covered container.
• Salad: Combine the greens in a large bowl and toss well.
• Divide and arrange on 4 salad plates. Divide the remaining salad onto each plate.
• Garnish with fresh lavender sprigs. Scatter the caramelized walnuts on top.
• Serve salad with dressing on the side.

MIXED GREENS SALAD WITH STRAWBERRIES AND CANDIED WALNUTS

Steps:

• To make the candied walnuts: In a large skillet, melt the butter over medium heat. Add the walnuts, sugar, cinnamon, and salt and cook, stirring constantly, until the sugar melts and caramelizes, about 2 minutes. Transfer to a silicone mat-lined baking sheet and let cool completely, 20 minutes.
• To make the vinaigrette: In a jar with a lid, add the sugar, vinegar, hot water, mixed berry jam, and garlic powder. Add the oil and salt. Cover and shake vigorously to combine.
• To make the salad: In a large bowl, toss together the mixed greens and 1/2 cup of the strawberries. Add the vinaigrette to taste and toss until the greens are coated. Top with the remaining strawberries and sprinkle the feta cheese and candied walnuts on top.

MIXED GREENS WITH CARAMELIZED PEARS AND WALNUTS

Steps:

• Preheat oven to 400 degrees.
• On a baking sheet, lightly toast nuts; remove from oven and let cool.
• Peel and core the pears, then cut into 1/2" dice.
• In a saucepan over medium heat, melt the butter.
• Add the diced pears and sugar; saute, stirring frequently, until the pears start to caramelize a bit, then add the white wine and continue cooking until the pears are just glazed.
• Remove from heat and let cool.
• In a small bowl or jar, whisk together the rice vinegar, wine vinegar, walnut or olive oil, garlic, salt, and pepper; set aside.
• Toss the greens with the dressing and distribute among eight individual serving plates.
• Spoon the caramelized pears and walnuts around the outside of the greens.
• Place the warm Goat Cheese Croutons on the center of the greens and serve immediately.
• Goat cheese croutons: Cut the goat cheese into eight 1/2-inch slices.
• (Tip: Use dental floss to slice the cheese logs cleanly.) Cut the thawed phyllo into long, thin strips (chiffonade).
• NOTE: A pasta machine cutter works well and makes uniform sizes.
• Wrap each goat cheese round in a nest of phyllo strips (they should look alot like shredded wheat).
• Place them on lightly oiled baking sheet; set aside.
• (NOTE: the croutons may be refrigerated, covered, at this point for 1 hour).
• When ready to use, preheat broiler.
• Brush the phyllo/goat cheese rounds with olive oil.
• Place under broiler in oven until lightly browned; turn them over and brown the other side.
• Remove from oven and transfer to the individual salads with a spatula.

MIXED GREENS WITH WALNUTS

Steps:

• Bring a large pan of salted water to the boil, add your sliced sprouts and cabbage, then boil for 2 mins. Drain, rinse in cold water to cool, then drain well again. Soften the sliced shallots in a frying pan with the butter and oil until meltingly soft. Cover the veg separately with cling film and chill for up to 24 hrs, until just before serving.
• While your turkey is resting, tip shallots back into your largest frying pan with the stock and heat until simmering. Stir in the blanched sprouts, cabbage and frozen peas and cook for 2-3 mins until all the veg is tender and stock reduced. Season and stir in the walnuts just before serving

CITRUS WALNUT SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
• Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
• Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit.
• Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit.
• Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
• Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick.
• Drizzle dressing over salad.