*you can substitute pecans, almonds, or nut of your choice
Salad:
2CupsSpring/Arugula Lettuce Mix
Gorgonzola Cheese - Crumbled, to taste
1/2Red Onion - thinly sliced
1Recipe Strawberry Balsamic Viniagrette - to taste
1Recipe Candied Walnuts - to taste
Salt and Pepper - taste
1# - Scallops - Grilled(I used U10s).
*To Grill: Pat Scallops dry, sprinkle with blackening seasoning. Preheat a grill or grill pan over medium high heat. Cook them for 2-4 minutes per side*
Instructions
Strawberry Balsamic Vinaigrette:
In the bowl of a food processor (or blender) Pulse Shallots and Strawberries a few times.
Add Lime Juice, Honey, Balsamic, Dijon Mustard, Salt and Pepper. While Pulsing (or with blades running if using a blender) drizzle in Olive Oil. Puree until desired consistency.
Taste and adjust for salt, pepper, lime juice, balsamic according to taste.
*If you are not a fan of seeds; strain through a fine mesh strainer into a container or bowl.*
I recommend allowing the Vinaigrette flavors to marry in the refrigerator for at least 30 minutes- up to overnight.
Candied Walnuts:
Preheat oven to 350 degrees
Line a sheet pan with aluminum foil. Place walnuts, in a single layer on the baking sheet and Roast, 10 minutes, or until toasted. Set aside. (After 8 minutes, check to make sure Nuts are not burning!)
Line a separate baking sheet with parchment paper or a Silpat baking mat.
In a medium sauce pan stir together Sugar, Milk, Maple Syrup, Cinnamon, and Salt.
Cook over Medium- high heat for 5- 8 minutes (or until mixture reaches 236 degrees), Stirring with a wooden spoon occasionally.
Remove Pan from Heat and Stir in Vanilla.
Fold in Walnuts, stirring to Coat.
Remove Walnuts to parchment lined pan and separate with a fork. You want to work quickly so they do not clump together.
Cool. Enjoy. Or Store in an airtight container.
Salad:
Layer all salad ingredients, scatter candied walnuts on top, and dress with desired amount of Strawberry Viniagrette. serve with fork, dig in!