Phew, that’s a mouthful of a salad name – but all important elements should be mentioned!
The holidays, as I am sure you have been reminded constantly, are upon us. I was reminded last night at a party where my dinner consisted of 3 bites of honey baked ham, a Tim Tam, a fruit mince pie and some other sugary concoction called “White Christmas”. Yeah, that happened. Happy Holidays!
Naturally, my mind turned to salads today. I’ve been thinking a lot about special salads to add to my repertoire that are easy to throw together and make a positive contribution to a holiday feast. You know, not just any old salad – a festive salad.
I love that we’re getting into stone fruit season in Sydney. Nectarines and peaches are juicy, fragrant and downright affordable, so they served as my inspiration for this summery and sumptuous salad.
Caramelized Rosemary Walnuts
Adapted from Yummy Supper
I only made a cup’s worth – but the recipe can easily be doubled. I also made a batch with almonds, which turned out nicely too.
- 1 cup of walnuts
- 2 tablespoons butter
- 2 tablespoons good honey
- 1 tablespoon of fresh rosemary leaves, roughly chopped
- sea salt
Toast your walnuts in a dry pan over a medium-high heat for about five minutes, tossing frequently, until fragrant and browned.
While nuts are toasting, melt butter in a separate pan, add honey and rosemary and let simmer for 2 minutes.
When the nuts are toasted, add into the mixture and toss until completely coated. Let the butter and honey bubble and foam for 1-2 minutes. Pour the mixture onto a plate lined with baking paper. Sprinkle with salt and let cool.
- Mixed salad greens or arugula/rocket
- Nectarine or peach slices
- Serrano ham or prosciutto, pulled apart into pieces
- Caramelized walnuts
- Good quality balsamic
- Good quality olive oil
Arrange the first 3 ingredients onto a platter or bowl and sprinkle with the walnuts. Dress with balsamic, olive oil and salt&pepper, serve immediately.