Best Warm Walnut Dressing Recipes

WARM DUCK SALAD WITH WALNUT & ORANGE DRESSING

Steps:

• Mix the dressing ingredients with salt and pepper, then set aside. Heat a large non-stick frying pan, add the duck, skin side down, then fry for 10 mins. (During this time a large amount of fat will come from the skin and it will turn golden, but the flesh shouldn't cook too much.) Turn the duck breasts over for a second to seal, then take from the pan.
• Toss the potatoes in the duck fat and fry, turning frequently, until they are golden. Add the walnuts, stir, then lift everything out of the fat with a slotted spoon and put in a roasting tin. Put the duck on a roasting rack on top. Brush the beetroot with a little of the duck fat and put on a separate dish. This can all be done on the morning if you want to get ahead, but chill the duck and bring back to room temperature before cooking.
• To serve: Heat oven to 220C/fan 200C/gas 7. Roas the duck, potatoes and beetroot for 15 mins, then cut the beetroot into wedges. Put the watercress, spring onions and chicory in a bowl and toss with three-quarters of the dressing. Pile onto plates with the sliced oranges and beetroot, then scatter with the potatoes and walnuts. Slice the duck (you can remove the fat first if you like), arrange on top of the salad and drizzle with the remaining dressing. Serve while still warm.

MIXED GREENS SALAD WITH WARM WALNUT DRESSING

Steps:

• Divide field greens among 4 salad bowls.
• Place 1 tablespoon of the oil in medium microwavable bowl. Add walnut halves; stir to coat. Microwave uncovered on High 2 minutes 30 seconds to 3 minutes, stirring every 30 seconds, until walnuts are fragrant.
• Stir in remaining 5 tablespoons oil and the vinegar. Microwave uncovered on High about 30 seconds or until dressing is warm but not boiling. Add salt; stir until dressing is well mixed. Pour over salads. Serve immediately.

SPINACH SALAD WITH WARM BALSAMIC WALNUT DRESSING

Steps:

• Toss spinach with mushrooms, cheese and onions in large bowl; set aside.
• Cook bacon in large skillet on medium heat to desired crispness, turning frequently. Remove bacon from skillet; reserve 2 Tbsp. of the drippings in skillet. Place bacon on paper towels to drain.
• Add walnuts to reserved drippings in skillet. Cook 1 to 2 min. or until lightly toasted, stirring occasionally. Stir in vinegar, oil, salt and pepper. Cook 30 sec. or until heated through. Pour hot dressing over salad; toss to coat. Top with eggs. Crumble bacon; sprinkle over salad.

WARM ASPARAGUS SALAD WITH TOASTED WALNUT AIOLI DRESSING

Steps:

• Preheat oven to 375°F. Toast the walnut halves on a baking sheet until fragrant and lightly golden, about 7 minutes. Let cool. Place the walnuts in the blender and pulse until finely chopped.
• Combine 1/2 cup of the olive oil and the canola oil in a liquid measuring cup. In a small bowl, whisk the egg yolk and 1 tablespoon of the combined oils together until an emulsion is formed. Drop by drop, add the oil to the emulsion, whisking constantly until all of the oil has been added. Do not add the oil too quickly and be sure that the emulsion is homogeneous before adding more oil. Add the garlic, lemon juice, salt and pepper. Add the walnuts and enough water to make a sauce that is almost pourable - about the consistency of thick heavy cream.
• Bring a saucepan of water to a boil. With a slotted spoon, lower the eggs, one at a time, into the boiling water. Reduce the heat to medium and cook the eggs for 8 minutes. Meanwhile, place ice cubes, water, and eggs in a large bowl. After 8 minutes, remove the eggs. When they are cool, remove them, crack them and return them to the ice water for 5 minutes. Peel the eggs and cut into quarters.
• Ten minutes before serving, place the asparagus on a baking sheet and drizzle with the remaining 2 tablespoons olive oil. Roll the asparagus to coat with oil and place in a single layer. Cook until tender but still bright green, 7 to 8 minutes.
• Place the asparagus on a platter and drizzle with the walnut allioli. Garnish with the eggs and lemon wedges.
• Tip:
• You can either roast the asparagus in the oven or grill it with equally delicious results. And when it gets to the allioli, nothing beats homemade. If you have any leftover, it would be great on a fresh grilled tuna burger.

WARM WALNUT DRESSING

Steps:

• In medium saucepan combine oil and walnuts over medium heat until nuts are slightly brown.
• Add remaining ingredients;reduce heat to low and simmer 5-7 minutes.