Chef Fraser MacLeod,
529 Wellington
Make a large portion of this piquante dressing to store in the fridge for up to a few weeks.
Ingredients
Dressing
1 cup sherry vinegar
3 cups extra virgin olive oil
3 Tbsp of finely chopped shallot
Sea salt and freshly ground black pepper, to taste
Candied Walnuts
¾ cup white sugar
1 ½ cup walnut halves (shelled)
Salad
½ cup of baby spinach
1 tbs of candied walnuts
2 tbs of sherry vinaigrette
1 tbs of gorgonzola
Sea salt and freshly ground black pepper, to taste.
Method
Dressing
- Put all ingredients in a small jar with a tight fitting lid. Shake well. Refrigerate leftovers.
Candied Walnuts
- Heat oven to 350 F. Roast walnut halves on a baking sheet for 2 minutes. Let cool.
- In a large flat bottomed frying pan, melt the sugar until golden brown (be careful not to burn). Remove from heat.
- Quickly add the walnuts to the caramelized sugar and stir with a wooden spoon. Stir until nuts are completely coated.
- Scrape nuts out of pan and spread onto a baking sheet. Let cool at room temperature.
- Once cool, chop nuts into small bits (not dust) using a food processor or by hand. Store leftovers in a sealed plastic bag for up to a month.
To Serve
- In a large salad bowl mix the spinach, candied walnuts, a bit of the gorgonzola, and some salt and pepper. Give the dressing a good shake, pour it over the salad and toss.
- Place on a cold plate. Garnish with gorgonzola and candied walnuts.
- Add grilled shrimp, sliced grilled chicken breast, or thinly sliced steak to turn the salad into a main course.
Yield 1 servings