Red Oak Leaf Salad Recipe
Roasted Walnuts, Cranraisins, Caramelized Shallots, Blue Cheese Vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Roast the Walnuts
Preheat the oven to 350°F (175°C). Spread the walnuts on a baking sheet and roast for about 10 minutes, or until they are golden brown and fragrant. Remove from oven and let cool.
- 2
Caramelize the Shallots
Slice the shallots thinly. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced shallots and cook, stirring occasionally, until they are soft and caramelized, about 10-15 minutes. Season with salt and pepper to taste.
- 3
Prepare the Vinaigrette
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
- 4
Assemble the Salad
In a large bowl, combine the red oak leaf lettuce, roasted walnuts, cranraisins, and caramelized shallots. Drizzle the vinaigrette over the salad and toss gently to combine.
- 5
Serve
Crumble the blue cheese on top of the salad before serving. Enjoy!
