Watercress-Gorgonzola Salad with Spiced Walnuts
Spiced walnuts:
- ⅓ cup walnuts (halves and pieces)
- ¼ teaspoon cayenne pepper
- ½ cup pure maple syrup
- 1 cup plus 2 tablespoons balsamic vinegar, divided
- 1 bunch watercress, rinsed, dried and stems removed
- ½ head romaine lettuce, cleaned and cut into ½-inch strips
- ½ cup (3 ounces) crumbled Gorgonzola cheese
- ¼ cup dried cranberries
- 2 tablespoons julienned red onion
- ¼ cup extra-virgin olive oil
- Salt, to taste
- Freshly cracked pepper, to taste
Instructions:
Watercress and romaine host Wisconsin Gorgonzola cheese, dried cranberries, red onion and Spiced Walnuts to create a one of a kind salad.
- For the spiced walnuts, preheat the oven to 375°F. 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.
- For the salad, 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.
- 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.