Mixed Greens and Citrus Salad With Lavender-Caramelized Walnuts |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Sauvie Island Lavender Farm, Multnomah County, Oregon. If you wish, substitute another citrus fruit of your choice: orange/blood orange, grapefruit, pomelo, etc. Ingredients:
1/4 cup fresh orange juice |
1/4 cup unsweetened pineapple juice |
2 tablespoons fresh lemon juice |
1/4 cup extra virgin olive oil |
1 teaspoon dried lavender blossoms (can use fresh) |
1/4 teaspoon salt |
1/4 teaspoon sugar |
1/2 cup walnuts |
2 tablespoons lavender sugar |
2 tablespoons unsalted butter |
1 cup baby arugula |
1 cup green loose leaf lettuce |
1 cup red loose leaf lettuce |
1 cup romaine lettuce |
11 ounces tangerines, segments (or other citrus of choice) |
1/2 cup feta, crumbled |
1/2 cup lavender-caramelized walnuts |
2 tablespoons fresh lavender flowers or 1 tablespoon dried lavender flowers |
Directions:
1. Dressing: Whisk the ingredients together in a non-reactive bowl and set aside for at least 1 hour to marinate.
2. Caramelized Nuts: Melt butter over medium heat in a large saute pan.
3. Add walnuts and toss until coated and lightly toasted.
4. Add the lavender sugar.
5. Continue to stir until sugar begins to caramelize.
6. Remove from heat.
7. Place nuts on parchment paper or lightly greased cookie sheet.
8. Separate clumps with a wooden spoon.
9. Let cool then store in a covered container.
10. Salad: Combine the greens in a large bowl and toss well.
11. Divide and arrange on 4 salad plates. Divide the remaining salad onto each plate.
12. Garnish with fresh lavender sprigs. Scatter the caramelized walnuts on top.
13. Serve salad with dressing on the side.
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