Tangy Autumn Greens With Tamari-Roasted Walnuts, Dried Cherries |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
From O-Magazine Ingredients:
1 tablespoon tamari |
2 teaspoons molasses |
salt & freshly ground black pepper |
1 pinch cayenne pepper |
1 cup walnut halves |
1/2 cup apple juice |
1/2 cup balsamic vinegar |
3/4 cup dried cherries |
1 teaspoon extra virgin olive oil |
9 ounces mixed salad greens (arugula, frisƒ e, dandelion, and mustard) |
1 small red onion, peeled and thinly sliced |
1 cup crumbled stilton cheese |
Directions:
1. To make the walnuts, preheat oven to 350°F In a small bowl, stir tamari, molasses, a pinch of salt, 1/8 teaspoon pepper, and cayenne until blended.
2. Add nuts and toss until coated. With a slotted spoon, transfer walnuts to a wire rack set over a baking sheet and roast about 10 minutes or until browned. Remove from oven and let cool completely on rack. Set aside.
3. To make the dressing, in a 1-quart saucepan, heat apple juice and vinegar over medium heat until mixture boils.
4. Place cherries in a small bowl. Pour hot juice mixture over cherries; allow cherries to marinate and soften, 30 minutes.
5. Strain juice mixture from cherries into the same saucepan. Heat mixture to boiling; simmer 15 to 17 minutes over medium heat, or until juice mixture is reduced to 1/4 cup.
6. Transfer juice mixture to a small bowl and blend with oil. Set aside to cool completely.
7. In a large bowl, combine greens, walnuts, red onion, Stilton, 1/4 teaspoon salt, 1/4 teaspoon pepper, and marinated cherries.
8. Whisk dressing just before drizzling over salad. Toss salad gently and briefly to prevent cheese from clumping.
|
|