TREND: HEALTHY IS IN DEMAND
BEN STAPLES
CUYAHOGA GROUP
CLEVELAND
The combination of flavor profiles and textures in this salad surprises people—the mix of fruit with balsamic vinegar, creamy goat cheese, bitter greens, candied nuts and a shot of Cajun seasoning. It’s at its best when local strawberries are in season.
Ingredients
Candied nuts
1 egg white
1 1/4 cup light brown sugar
1 tbsp. Cajun seasoning
1 lb. walnuts
Balsamic vinaigrette
1/4 cup Dijon mustard
1/2 cup brown sugar
1 cup balsamic vinegar
3 cups vegetable oil
1/4 cup cold water
Salad
6 oz. spring mix
2 oz. goat cheese, crumbled
5 strawberries, sliced
Instructions
For candied nuts: Take 1 egg white and whisk until stiff peaks are formed. Mix brown sugar and Cajun seasoning into egg whites; consistency should be like wet sand. Add walnuts and coat thoroughly. Bake at 350 degrees for 10 minutes or until golden brown.
For balsamic vinaigrette: In a blender, mix Dijon, brown sugar and balsamic vinegar and blend thoroughly. With blender on low speed, slowly add vegetable oil 1 cup at a time, until it starts to emulsify (if it gets too thick, add 1 tablespoon water at a time until desired consistency is met).
For salad: Put spring mix and balsamic vinaigrette in a bowl and toss lightly until covered. Plate salad mix and place sliced strawberries, candied nuts and crumbled goat cheese on top.