Ensalada de espinacas, fresas y queso de cabra

Ingredientes

• 2/3 cup walnut halves
• 2 Tablespoons maple syrup
• Pinch salt
• 1 Tablespoon maple syrup
• 1 Tablespoon vegetable, canola or neutral cooking oil
• 1 1/2 teaspoon white wine vinegar
• Salt and pepper
• 4 oz. Baby Spinach
• 2 oz. Watercress (optional)
• Maple Vinaigrette (from above)
• 1/4 cup Goat cheese crumbles
• Maple glazed walnuts (from above)
• 1 cup Sliced Strawberries
• Balsamic Glaze
• Freshly ground pepper

Preparación

1. 1

   For the Maple Glazed Walnuts: Heat a skillet over medium heat on the stove-top. Add the walnut halves, maple syrup and a pinch of salt. Cook, stirring constantly, until caramelized and toasted, about 3 minutes. Remove to a sheet of parchment paper and using a fork, quickly separate nuts so they are not touching each other. Allow to cool at room temperature, then store in an air-tight container in the refrigerator until needed.

2. 2

   For the Maple Vinaigrette: Combine all ingredients in a small bowl or a jar. Stir/shake together right before pouring over greens.

3. 3

   To assemble the salad: Place some baby spinach and watercress in to a large bowl. Shake or stir vinaigrette and drizzle a bit over the greens. Toss until lightly moistened, then remove to serving plate or bowl.

4. 4

   Top salad with some sliced strawberries, goat cheese crumbles and maple-glazed walnuts. Top with balsamic glaze and a bit of freshly ground pepper, if desired.