Modena Recipe
Butter lettuce, roasted candied walnuts, goat cheese, shallots, farmer's market garden herbs & balsamic vinaigrette
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Ingredients
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Salad
Balsamic Vinaigrette
Candied Walnuts (if making from scratch)
Method
Candied Walnuts (if making from scratch)
- 1
Toast and candy walnuts
Line a small baking sheet with parchment. In a medium skillet over medium heat, add butter and sugar; stir until butter melts and sugar begins to dissolve (about 1 minute). Add walnuts and toss to coat. Continue cooking, stirring often, until sugar caramelizes and coats the nuts, about 3–4 minutes. Immediately transfer walnuts to the prepared baking sheet, spreading into a single layer. Sprinkle with fine sea salt and let cool completely (about 15 minutes). Break apart any clumps before using.
Balsamic Vinaigrette
- 2
Emulsify dressing
In a small bowl or jar combine balsamic vinegar, Dijon mustard, honey, minced garlic, salt and pepper. Whisk while slowly drizzling in the olive oil until the dressing is emulsified and slightly thickened (or close jar lid and shake vigorously for 20–30 seconds). Taste and adjust seasoning: add more honey if too sharp or a pinch more salt if needed.
Salad Assembly
- 3
Prepare lettuce and shallot
Wash butter lettuce thoroughly and spin or pat dry. Tear larger leaves into roughly 2–3" pieces and place in a large salad bowl. Thinly slice the shallot into rings and separate the rings; if raw shallot is too sharp, soak the slices in cold water for 5 minutes then drain and pat dry.
- 4
- 5
- 6
Finish and serve
Transfer the dressed lettuce to a serving platter or divide among plates. Scatter the crumbled goat cheese and roasted candied walnuts over the top. Season with coarse sea salt and freshly ground black pepper to taste. Garnish with a few whole herb leaves for presentation. Serve immediately.