1/4 cup granulated sugar
1/3 cup white vinegar (see note)
1/3 cup avocado oil, olive oil or vegetable oil
2 tablespoons yellow mustard
3/4 teaspoon salt
3/4 teaspoon poppy seeds
1/3 cup white vinegar (see note)
1/3 cup avocado oil, olive oil or vegetable oil
2 tablespoons yellow mustard
3/4 teaspoon salt
3/4 teaspoon poppy seeds
CANDIED NUTS:
1 cup chopped nuts (walnuts or pecans are my favorites)
1/4 cup granulated sugar
1 tablespoon butter
Small pinch of salt and cayenne pepper
SALAD:
2 heads of romaine lettuce, chopped
1/2 cup feta, bleu or Parmesan cheese
6-8 strips bacon, cooked and chopped or crumbled
1/2 - 1 cup dried cranberries or cherries
INSTRUCTIONS
For the dressing, combine all the ingredients except the poppy seeds in a blender and process until combined. Add the poppy seeds and give it another whirl to combine. Pour in a jar and keep in the refrigerator until ready to serve.
For the nuts, in a 10-inch skillet, combine the nuts, sugar, butter, salt and cayenne. Heat over medium, stirring constantly with a silicone spatula or wooden spoon until the sugar and butter melts and coats the nuts, 3-5 minutes. Immediately scrape the nuts onto a sheet of parchment and separate carefully into pieces to cool.
In a large bowl, toss the lettuce, cheese, bacon, dried fruit, and cooled nuts (break them into smaller pieces with a mallet, if needed). Pour a bit of the dressing over the top and toss to combine. Add more dressing, if needed (you may not use it all). Serve immediately.
Photo & Recipe From Mel's Kitchen Cafe
