This colourful salad hits the spot when the regular summer-grown vegetables are not available. The sweet and spicy nuts give this salad a good crunch, and if you make yourself a bigger batch, they are great as a snack.
Instructions
4 cups red-leaf lettuces
¼ cup pickled red onions
½ cup blue cheese, cubed or crumbled
1 small golden beet, sliced thin
½ cup ground cherries or ¼ cup dried apricots or golden raisins
1/3 cup sweet and spicy nuts
Dressing
1 teaspoon Dijon mustard
1 teaspoon grainy Dijon mustard
¼ cup white wine vinegar
½ cup canola or olive oil
Salt and pepper
In a mixing bowl, add the mustards, vinegar, salt and pepper. Slowly whisk in the oil until well incorporated. Reserve.
Sweet and spicy nuts
1 cup mixed nuts, unsalted
1½ teaspoons Aleppo chili flakes
½ teaspoon smoked paprika
1 tablespoon powdered sugar
2 teaspoons canola oil
Salt to taste
Preheat the oven to 350F. In a mixing bowl, coat the nuts with oil, then add chili flakes, sugar and paprika and mix until incorporated. Place the nuts on a small baking sheet or pan. Toast in the oven for five to seven minutes until the nuts are warm and fragrant. Remove from the oven and reserve.
To serve, arrange all ingredients on a serving platter and the dressing to taste. Unused nuts can be kept in a sealed container for up to two weeks.
