Name: Carlucci's Waterfronts Cranberry Walnut Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups romaine lettuce; 4 cups spring mix (mesclun); 1 each apple (Honeycrisp or Gala), thinly sliced; 0.5 cups dried cherries (unsweetened or sweetened); 0.5 cups bleu cheese, crumbled; 1 cups walnuts, halves or pieces; 1 tablespoons maple syrup; 1 teaspoons brown sugar (light or dark); 0.5 tablespoons unsalted butter; 0.25 teaspoons fine sea salt; 0.75 cups fresh or frozen cranberries; 6 tablespoons extra-virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoons honey; 0.5 teaspoons Dijon mustard; 0.5 teaspoons salt; 0.25 teaspoons freshly ground black pepper; 1 tablespoons warm water (to thin, if needed)

Method

Glazed Walnuts

Toast and glaze walnuts

Line a small baking sheet or plate with parchment paper. In a small skillet set over medium heat, melt the butter. Add the walnuts and stir 30 seconds to coat. Add the maple syrup and brown sugar and stir continuously for 2–3 minutes until the liquid is bubbling and walnuts are evenly coated and glossy. Sprinkle in the salt and continue cooking 30–60 seconds more until syrup thickens and walnuts look shiny. Transfer walnuts to the prepared sheet in a single layer to cool and harden, separating any clusters with a fork. Let cool 8–10 minutes; they will crisp as they cool.

Cranberry Vinaigrette (makes about 3/4 cup)

Cook cranberries (if using fresh/frozen)

Place cranberries and 1 tablespoon water in a small saucepan over medium heat. Cook, stirring occasionally, 4–6 minutes until cranberries pop and soften. Remove from heat and let cool slightly. (If using very soft fresh berries or leftover cranberry sauce, skip this step and proceed to blending.)

Blend dressing

In a blender or food processor combine the cooked or softened cranberries, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Pulse until smooth. With the motor running, slowly stream in the olive oil to emulsify. If the dressing is too thick, add up to 1 tablespoon warm water to reach a pourable consistency. Taste and adjust: add up to 1 teaspoon more honey for sweetness or pinch more salt and pepper as needed. Transfer to a jar and refrigerate until ready to use. Shake or whisk before serving.

Salad Assembly

Wash and dry the romaine and spring mix thoroughly. Chop or tear romaine into bite-size pieces if leaves are large. In a large mixing bowl combine the romaine and spring mix.

Core and thinly slice the apple. To prevent browning if not serving immediately, toss slices with a teaspoon of lemon juice (optional). Add apple slices and dried cherries to the greens.

Add about half of the crumbled bleu cheese to the salad bowl and gently toss to distribute.

Just before serving, add the cooled glazed walnuts to the salad (reserve a few for garnish if desired). Drizzle the cranberry vinaigrette over the salad—start with about 3–4 tablespoons (for 4 servings) and gently toss to coat. Add more dressing to taste but avoid overdressing.

Plate the salad, sprinkle remaining bleu cheese and any reserved walnuts on top, and serve immediately.