1Heaping Cup Fresh Strawberries – Hulled and Roughly Chopped
1 ½TBShallot – Roughly Chopped(about 1 small shallot)
2TBLime Juice(can substitute Orange Juice)
3tspHoney(can substitute agave syrup or sugar)
2TBWhite Balsamic Vinegar
¼tspCracked Black Pepper
¼Scant Cup Extra Virgin Olive Oil
8oz. Walnut Pieces or halves(about 2 ½ Cups if you do not own a scale)*
½Heaping tsp Cinnamon
Pinch of Coarse Salt
*you can substitute pecans, almonds, or nut of your choice
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*
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.
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.
Layer all salad ingredients, scatter candied walnuts on top, and dress with desired amount of Strawberry Viniagrette. serve with fork, dig in!