Strawberry-candied Walnut Salad Recipe
pit smoked bacon, bleu cheese, baby spinach, sherry-honey vinaigrette
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Ingredients
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Salad
Candied Walnuts
Sherry-Honey Vinaigrette
Method
Candied Walnuts
Toast and candy the walnuts
Line a small baking sheet with parchment or a silicone mat. In a small nonstick skillet over medium heat, melt the butter with the granulated sugar until it bubbles slightly and the sugar begins to dissolve, about 1 minute. Add the walnuts and stir constantly to coat with the caramelized sugar, about 2–3 minutes. Sprinkle the kosher salt, continue stirring until the walnuts are evenly glazed and slightly toasted, about 1 more minute. Transfer immediately to the prepared baking sheet, separate with a fork if they stick, and let cool to room temperature (they will harden as they cool). Break any large clusters apart once cooled.
Sherry-Honey Vinaigrette
Whisk the dressing
In a small bowl or jar, combine the sherry vinegar, honey, Dijon mustard, and minced shallot (if using). Whisk or shake until the honey and mustard are fully incorporated. Slowly stream in the olive oil while whisking constantly (or add oil to jar and shake vigorously) until the dressing is emulsified. Season with salt and freshly ground black pepper to taste. Taste and adjust sweetness or acidity by adding more honey or vinegar if desired. The dressing yields about 3/4 cup — reserve until ready to dress the salad.
Salad Assembly
Prepare bacon
Cook the pit-smoked bacon until crisp: either bake on a rimmed sheet at 400°F (200°C) for 15–18 minutes, flipping once, or cook in a skillet over medium heat until deep brown and crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate to drain, then chop into bite-sized pieces.
Assemble salad
In a large salad bowl, place the baby spinach. Scatter the sliced strawberries over the greens, then add the chopped pit-smoked bacon, crumbled bleu cheese, and cooled candied walnuts.
Dress and serve
Right before serving, drizzle about 3 to 4 tablespoons of the sherry-honey vinaigrette over the salad (use more or less to taste). Gently toss the salad to coat the ingredients lightly—avoid overdressing. Divide among 4 plates or bowls and serve immediately, passing any remaining dressing separately.