Baby Greens Salad with Toasted Walnuts and Raspberries
INGREDIENTS
1⁄4 cup walnuts
1⁄2 cup high-quality balsamic vinegar
1 Tbsp walnut or flaxseed oil
1 Tbsp canola or olive oil
Salt and freshly ground black pepper to taste
8 cups mixed baby greens
1 cup fresh raspberries
3 Tbsp fresh minced herbs of your choice
1 avocado, peeled and sliced
PREPARATION
In a heavy skillet over medium-high heat, toast the walnuts, stirring, until golden and aromatic, about 2 minutes. Take care not to burn. Remove walnuts, and set aside to cool.
In the same skillet, boil the balsamic vinegar over medium heat until the vinegar reduces by half and becomes syrupy. The vinegar will reach the syrupy stage suddenly, so keep a sharp eye to avoid over-reducing the liquid and possibly burning it. Remove from heat.
In the same skillet containing the syrupy vinegar, whisk in the oils. Season with salt and pepper to taste. Dressing will be thick, syrupy and sweet. Thin with a little water, if desired.
Arrange the greens on individual salad plates. Garnish with the walnuts, raspberries, herbs and avocado slices. Drizzle the dressing over salads.
