1/3 cup walnuts (halves and pieces)
1/4 teaspoon cayenne pepper
1/2 cup pure maple syrup
1 cup plus 2 tablespoons balsamic vinegar, divided
1 bunch watercress, rinsed, dried and stems removed
(or 1-1/2 cups baby spinach)
1/2 head romaine lettuce, cleaned and cut into 1/2 inch strips
1/2 cup Gorgonzola cheese, crumbled (Try Mindoro from Swiss Valley Farms of Wisconsin)
1/4 cup dried cranberries
2 tablespoons red onion, julienned
1/4 cup extra-virgin olive oil
Salt, to taste
Freshly cracked pepper, to taste
1 Preheat the oven to 375º.
2 Place the walnuts on a baking sheet and toast lightly, about 5 minutes. Remove to a bowl and toss with the cayenne pepper and maple syrup. Return the coated nuts to the baking sheet. Return to the oven for 5 minutes. Remove the walnuts to oiled wax paper to cool.
3 While walnuts cool, bring 1 cup of balsamic vinegar to a boil in a small saucepan. Simmer to reduce the liquid by two-thirds, and remove from the heat. Set aside to cool.
4 In a large bowl, mix the remaining ingredients, including the remaining 2 tablespoons of balsamic vinegar. Divide the salad among six plates. Drizzle the reserved reduced balsamic vinegar around the plates. Serve immediately.
Per serving: 242 calories, 16g fat, 3g sat. fats, 8g mono. fat,
24 carbohydrates, 5g protein, 135mg sodium, 2g fiber
Recipe adapted from www.eatwisconsincheese.com
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