You’ll want to add this salad to your regular holiday repertoire. It is a delicious combination of the lush flavors and delightful textures of the season: the freshness of tender baby lettuces, the creaminess of Stilton, the tang of ruby red cranberries and the crunchy sweetness of candied hazelnuts.
Perfect for any winter gathering, this salad makes a lovely presentation that’s equally at home on a party buffet or an intimate dinner table. Let your taste buds celebrate, too!
WINTER Salad with Candied Hazelnuts and Cranberry Vinaigrette
Prep Time: 30m | Cook Time: 45m | Serves 4
1/2 cup cranberry juice
2 tablespoons jellied cranberry sauce
1 teaspoon Dijon mustard
1 tablespoon champagne vinegar or white wine vinegar
1 teaspoon grated orange zest (about 1/2 orange)
2 tablespoons extra-virgin olive oil
1/2 cup whole hazelnuts (skinned)
3 tablespoons, brown sugar
Pinch of salt
1 large egg white (lightly whisked with a fork)
4 ounces Earthbound Farm Organic Spring Mix
1/4 cup Earthbound Farm Organic Dried Cranberries
1/4 cup candied hazelnuts
1 small Earthbound Farm Organic Gala or Fuji apple (sliced)
1/2 cup crumbled Stilton cheese
To make the vinaigrette: Combine the cranberry juice and sauce in a small saucepan and cook over medium heat until the mixture reduces to 3 tablespoons. Combine the remaining vinaigrette ingredients in a glass jar and add the reduced cranberry juice. Shake vigorously to combine.
To make the candied nuts: Position a rack in the middle of the oven and preheat to 350 degrees F. Combine the hazelnuts, sugar and salt in a small bowl. Add the egg white and stir to dissolve the sugar and coat the nuts. Transfer to a buttered or parchment-lined baking sheet. Bake 10 to 12 minutes or until the nuts turn golden brown. Remove the tray from the oven; with a fork, pull nuts to the edges of the pan, away from the pooled syrup. When cool, chop the nuts roughly and store in an airtight container for up to 3 days.
To assemble the salad: Place the greens in a large bowl and toss with the vinaigrette. Divide between 4 salad plates and garnish each serving with a sprinkling of cranberries, hazelnuts, apples and cheese. Serve immediately.