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Mesclun and Frisée Salad with Candied Walnuts and Garlic Croutons


Candied Walnuts
  • 1    cup walnuts
  • 1    cup sugar

Make a caramel with the sugar. When golden pour it over the walnuts and bake at 375º until the nuts are roasted and the caramel covers them all. Cool so that they are easier to break in pieces.

Garlic Croutons
  • ¼    baguette
  • 1    clove garlic, cleaned

Slice the bread, rub it with garlic and bake for 5 to 7 minutes at 350º. Cool then cube.

  • 1    clove garlic, chopped
  • ½    lemon, juiced
  • 2    ounces Jerez, Spanish sherry vinegar
  • 2    tablespoons Dijon mustard
  • 4 to 5    ounces olive oil
  • Salt and pepper

Whisk ingredients together.

  • 3    cups mesclun mix
  • 12  frisée lettuce hearts
  • 2    nectarines, sliced into 12 wedges
  • 1    bunch green onion slices

Wash lettuce and mix all together. Add green onions.


To Serve

Arrange nectarine wedges, two to a plate. Lightly toss salad with candied walnuts, garlic croutons and dressing. Top nectarine wedges with salad.