Blackberry Balsamic Vinaigrette and Candied Walnut Spinach Salad with Goat Cheese

from Camp Chef Antelope Jamboree & Sous Chef Chamomile
Blackberry Balsamic Vinaigrette and Candied Walnut Spinach Salad with Goat Cheese
ingredients
all
2 tbsp balsamic vinegar
1/2 cup olive oil
extra virgin
1/2 cup blackberries
or raspberries (organic is a must with berries!)
1 tbsp lemon juice
fresh (organic is a must with citrus fruits)
1 tbsp local honey
salt
to taste
pepper
to taste
3 cups walnuts
rough chopped
1/3 cup vegetable oil
1/3 cup maple syrup
sea salt
baby spinach
to taste
goat cheese
for garnish
For the Balsamic Vinaigrette
1
Add the vinegar, oil, blackberries, lemon juice, honey, salt, and pepper to a blender and emulsify.
2
Adjust taste....Too sour? Add more honey! Too sweet? Add more lemon! Need more base note? Add more pepper.
3
Shake well, or pulse in blender immediately before serving, and allow to reach room temperature. If storing in fridge, wait until it reaches room temperature and re-shake to serve.
For the Walnuts
4
Preheat oven to 350°F. Pulse walnuts in food processor to small chunks. In medium bowl, mix nuts, oil and maple syrup.
5
Spread nut mixture thinly on baking sheet or pyrex. Use parchment paper for quick cleanup. Sprinkle with sea salt and bake 20 minutes. Remove from oven and stir nuts. Bake 20 more minutes.
6
Remove and stir/break up nuts. If needed, bake longer until golden brown. Keep a watchful eye at this point as the nuts are quick to burn, especially near the corners of the pan.
To Serve
7
Serve dressing and nuts over baby spinach with soft goat cheese.