Author:
Holly Le Du
Recipe developed for La Tourangelle by Holly Le Du from Bloomingdale's
Ingredients
- ½ cup raw walnuts
- 2 tbsp unsalted butter
- ½ cup sugar
- 1 tsp salt
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp coriander
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/8 cup raspberry vinegar
- 2 tablespoons balsamic vinegar
- ¼ cup La Tourangelle Grapeseed oil
- ¼ cup La Tourangelle Walnut oil
- 1 tsp salt
- 4 handfuls of mixed greens
- 1 small shallot minced
- 1 pint fresh strawberries, sliced
- 1 cup crumbled ricotta salata cheese
Directions
Put butter in pan and heat on medium till melting point. Add the cumin, coriander, paprika, and salt, then add walnuts and try to coat them well.
Pour the sugar into a pan (do not use non-stick because you want to be able to see the color of the sugar as it caramelizes) and turn up to medium. Cook until the sugar is a golden brown (this happens fast so watch the sugar carefully).
Remove and set onto wax paper or a silicone sheet to harden and cool down. In a bowl, blend together the mustard, vinegars, oils, salt, and honey. Add the minced shallots.
Put salad in a large bowl and mix with dressing. Sprinkle ricotta salata cheese, strawberries and candied walnuts on top and serve.