Recipe: Strawberry salad with candied walnuts

Ingredients
• 1/4 cup walnut pieces
• 1/8 cup granulated sugar
• 1 tbsp water
• 1 tbsp white wine vinegar
• 1 tbsp maple syrup
• 1/4 tsp Dijon mustard
• pinch salt
• 2 tbsp extra virgin olive oil
• 4 oz baby spinach
• 2 cups thinly sliced strawberries
• 1/2 cup crumbled Cambozola

 

Directions
1 Place walnuts, sugar and water in a small saucepan over medium heat. Stir until sugar melts. Continue to cook, stirring occasionally, until sugar turns golden and coats walnuts, about 6 to 8 minutes. Cool and break into small pieces. Reserve.

2 Combine the white wine vinegar through olive oil in a jar. Cover tightly and shake to emulsify. Set aside.

3 Wash spinach and place in a bowl. Add strawberries to spinach, along with walnuts, reserving some of each for garnish. Toss salad with just enough vinaigrette to coat spinach. Divide salad among plates and top each portion with crumbled Cambozola, extra strawberries and walnuts.

 

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