Finally, we’re beginning to see some modifications within the produce aisle to welcome spring. In season artichokes, fiddleheads, asparagus and spinach have been entrance and middle, and black-as-midnight blackberries caught my eye too. I labored them into this stunning salad that delivered texture, sweetness and compatibility to crisp salad greens and crunchy walnuts.
For the dressing:
3 T. white balsamic vinegar
1 t. dry mustard
4 T. maple syrup
1/2 t. salt
1/4 c. extra-virgin olive oil
2 T. contemporary minced mint
For the salad:
4 c. contemporary torn combined salad greens or spinach
1 c. contemporary blackberries
1/4 c. thinly sliced scallions
1/2 c. pearl mozzarella balls, drained
1/2 c. candied walnuts (recipe follows)
In a jar, add the vinegar, mustard, maple syrup, salt and mint. Cap and shake the jar till the dressing is emulsified. Set apart.
Toss collectively the salad greens, blackberries, scallions, mozzarella balls and walnuts in a big salad bowl. Drizzle with the dressing and toss. Serves 4.
2 T. unsalted butter
1 1/4 c. walnut halves
1/3 c. sugar
1/4 t. cinnamon
1/2 t. salt
Line a baking sheet with parchment paper and put aside.
Melt the butter in a medium saucepan over low warmth. Add the walnuts and stir to coat them nicely. Raise the warmth to medium, add the sugar and cook dinner till the sugar is dissolved, stirring usually, about 5 minutes. Stir within the cinnamon and salt, and switch the combination to the baking sheet. Spread the nuts in a single layer. Let the walnuts cool till hardened, about quarter-hour. Makes 1 1/2 cups.