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walnut halves sugar water salt rice vinegar orange juice grapeseed oil extra-virgin olive oil Asian sesame oil freshly ground pepper baby spinach plums crisp Gruyere cheese
Viewed: 89 - Published at: 9 years agoIngredients
- 1/2 cup walnut halves
- 1/2 cup sugar
- 1 cup water
- Salt
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon orange juice
- 2 tablespoons grapeseed oil or other mild vegetable oil
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon Asian sesame oil
- Freshly ground pepper
- 5 ounces baby spinach (8 loosely packed cups)
- 1 medium bunch watercress, tough stems discarded
- 2 plums, cut into 1/2-inch wedges
- 1 crisp, tart applepeeled, halved, cored and cut into 1/2-inch wedges
- 3/4 cup shredded Gruyere cheese (about 2 ounces)
Method
- Preheat the oven to 350.
- In a small saucepan, combine the walnuts, sugar and water; bring to a boil, stirring, until the sugar dissolves.
- Cook over moderate heat, stirring, for 5 minutes.
- Using a slotted spoon, transfer the walnuts to a pie plate and sprinkle lightly with salt.
- Bake for 7 minutes, or until the nuts are fragrant and lightly caramelized.
- Let cool.
- In a small bowl, whisk the vinegar, orange juice, grapeseed oil, olive oil and sesame oil; season with salt and pepper.
- In a large bowl, toss the spinach with the watercress, plums, apple and Gruyere.
- Add the dressing, season with salt and pepper and toss.
- Scatter the walnuts on top and serve.
