Candied Walnuts with Herb Salad Mix
|Candied walnuts||2 Tablespoon|
|Walnut pieces||1 Cup (16 tbs) (May Use Various Sizes)|
|Red wine||3⁄4 Cup (12 tbs)|
|Balsamic vinegar||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Tablespoon|
|Herb salad||10 Ounce (1 Bag)|
|Beets||2 Medium, scrubbed|
|Goat cheese||3 Ounce, rolled in dried cranberries if available, if not add 1/4 cup dried cranberries to the salad|
|Dried cranberries||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||2 Tablespoon|
|Sal y pimienta||1 Tablespoon|
|Avocado oil/Olive oil||1 Tablespoon|
|Freshly ground black pepper||To Taste|
Spread the walnuts on a baking sheet and toast for about 10 min 350 degrees. Place the beets in the oven as well. After taking out the walnuts, raise the temperature to 400 degrees and cook the beets for an additional 20 minutes or until tender.
Meanwhile, reduce the wine, vinegar, sugar and cinnamon in nonstick pan for about 10 minutes at a medium heat. Reduce heat if liquid begins to boil so it simmers. Should reduce by about a third. Add the toasted walnuts and stir to coat. Continue cooking over a med heat until all liquid dissolves and creates a glaze over the nuts. Remove from heat.
After the herb lettuce mix is plated, add the roasted beets, and break pieces of the cranberry goat cheese into the salad. Drizzle balsamic vinegar and oil over the salad; then place the candied walnuts on top. Add fresh ground black pepper.
Serve with Cream of Tomato Soup and bread.