Ingredients
1 Head of Butter Lettuce (Washed & Torn to bite Size Piece’s)
1 Head of Romaine Lettuce (Washed & Torn into bite sized Piece)
1/2 Med. Bermuda Onion Sliced Thin
Salad Dressing;
3/4 cup ounces olive oil
1/2 cup red wine vinegar
1 tablespoon freshly minced ginger
1 clove pressed garlic
2 tablespoon’s shallots
1 can chipotle peppers in adobo sauce, pureed
2 tablespoon’s raspberry jam
Salt and pepper, to taste
1 tablespoon white wine
Spiced Caramelized Walnuts:
1 1/2 cups Vegetable oil
1 cups pecan halves
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 cup sifted confectioners’ sugar
Preparation
In a large bowl, combine the greens, onion and Raisins. Set aside in fridge to chill.
Salad Dressing; Combine dressing ingredients in a medium size mixing bowl, whisk thoroughly and let stand until ready to use. In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed. Yield: 1 1/2 cups
Spiced Caramelized Walnuts In a small deep pot, heat the oil to 350 degrees F. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached). Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the walnuts and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners’ sugar, a little at a time, allowing the sugar to melt into the walnuts. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar. Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool. Yield: 1 cups
Toss the salad gently and briefly; you do not want the cheese to crumble any further and clump together. Divide the salad among 6 chilled salad plates. Sprinkle with the caramelized walnut’s over each serving.
