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Candied Walnut Salad with Vinaigrette

(11:38)
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Pilar Sanchez
Pilar Sanchez
143 Followers
This salad combines freshly picked greens with a golden balsamic vinaigrette and homemade candied walnuts. Get an insider's only view with Chef Pilar Sanchez, as she visits the organic produce gardens of Forni Brown and Welsh in Napa, California to select her lettuces, and then follow her into the kitchen to prepare it. Check out all of Chef Pilar's Grokker Premium videos in her Taste of Napa series and get inspired to cook like a chef at home!

Cooking Recipe

Ingredients:
Mixed Greens:
8 cups of mixed green

Vinaigrette:
1 cup pure olive oil
1/3 cup golden balsamic vinegar
2 tbsps minced shallot
1 tsp finely chopped fresh thyme
1 tbsp honey
1 tsp kosher salt
½ tsp freshly ground black pepper

Candied Walnuts:
3 cups walnuts halves
8 egg whites
½ cup brown sugar
1 tsp kosher salt
½ tsp cayenne pepper or smoked Spanish pimenton (spicy paprika)

Directions:
Candied Walnuts:
1. Preheat oven to 400°F. Using a standup mixer or electric hand mixer, egg whites, brown sugar, salt and and pimenton. Whisk the mixture on high until it comes to a stiff peak.

2. In a bowl fold in the meringue and lighly coat the walnuts. Place a non-stick baking mat or parchment paper onto a sheet pan or cookie sheet and spread the coated walnuts evenly across the pan to ensure the walnuts are separated. Bake for 20 minutes until they turn golden brown. Carefully remove the walnuts from the pan with tongs, place them on a plate and let them cool.

Vinaigrette:
1. In a bowl add pure olive oil, golden balsamic, minced shallots, fresh thyme, honey, kosher salt, and pepper. Whisk the ingredients together and set aside.

Mixed Green:
1. Wash the lettuces by tearing off the root, removing any bruised outer leaves and placing the leaves in a sanitized sink filled with cold water. Do not run the water over the lettuce, as this will bruise it. Gently rinse and transfer to a clean salad spinner basket and allow most of the water to drain. Spin the lettuce gently in the spinner, then refrigerate.

To Assemble:
1. Place your spun lettuces on a plate, lightly drizzle the vinaigrette on top of the lettuces, place the cooled candied walnuts on top and you are ready to serve.

Enjoy!

Also check out the other videos in Chef Pilar's https://grokker.com/cooking/collection/taste-of-napa-/521cd891eed0e44b4600014c collection

Candied Walnut Salad
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