APPLE, POMEGRANATE, CANDIED WALNUT AUTUMN SALAD

APPLE, POMEGRANATE, CANDIED WALNUT AUTUMN SALAD image

Yield 6

Number Of Ingredients 20

Previous Next

Candied Walnuts
1/2 cup walnuts
1 cup powdered sugar
2 cups peanut oil for frying nuts
Salad
3 heads endive washed, cut julienne
1 baby frisee, washed, trimmed
1/2 pound baby arugula
1/2 pound mixed greens
2 granny smith apples, peeled and julienned
1/4 pound roquefort cheese
Vinaigrette
2 tablespoons balsamic vinegar
1/3 cup olive oil
1/4 cup hazelnut oil
1/4 cup walnut oil
1 tablespoon dijon mustard
1 teaspoon shallots, chopped
1 teaspoon thyme, chopped
salt and pepper to taste.

Steps:

1. Toast walnuts in preheated 250 degree oven for 15 minutes until golden brown. 2. Place a 2 quart saucepan over a medium heat. Add peanut oil, heat to 350 degrees F. 3. Blanch nuts in boiling water for about one minute. 4. Remove and toss with powdered sugar. 5. Carefully with a slotted spoon drop the coated nuts into the 350 degree oil. 6. Cook for 30 seconds until crisp and golden. Remove with slotted spoon and place on paper towel lined cookie sheet. 7. Once cooled roughly chop nuts, and reserve. 8. Combine the vinagrette ingredients. The dijon mustard, chopped thyme, shallots, balsamic vinegar. Whisk together. 9. Continue to whisk while adding the oils into your mustard base. This may take five minutes. 10. Toss salad ingredients together in large bowl. 12. Arrange the nuts and the cheese around the inner board of the plate. Place greens at base in center. Crumble roquefort over the top and place the caramelized walnuts on top.