Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tbsp Apple Cider Vinegar (ACV)
  • 1 Tbsp Pure Maple Syrup
  • 1 tsp Dijon Mustard
  • 1 tsp Shallot, finely minced (optional)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 cup Walnut Halves or Pieces, raw and unsalted
  • 2 Tbsp Granulated Sugar
  • 1 Tbsp Water
  • 1 small pinch Salt
  • 6 oz Mixed Greens, washed and dried
  • 1/2 cup Dried Sweetened Cranberries
  • 3 oz Goat Cheese (Chevre), soft and crumbled

Instructions:

  1. Combine Acids and Seasoning: In a small bowl or jar, whisk together the apple cider vinegar, maple syrup, Dijon mustard, minced shallot (if using), salt, and pepper until uniform.
  2. Emulsify the Dressing: Slowly drizzle in the olive oil while continuously whisking vigorously (or shake well if using a jar). Whisk until the dressing is fully emulsified and slightly thickened. Taste and adjust seasoning. Set aside.
  3. Prepare Sugar Syrup: In a medium non-stick skillet, combine the granulated sugar, water, and a pinch of salt. Place over medium heat and stir until the sugar is dissolved and the mixture begins to bubble.
  4. Coat and Cook Walnuts: Add the walnut pieces to the bubbling syrup. Reduce the heat slightly to medium-low. Stir constantly, scraping the sides, until the water evaporates and the sugar crystallizes around the nuts, turning cloudy (3–5 minutes).
  5. Caramelise (Optional): For deeper flavor, continue cooking the nuts for 1–2 more minutes until the sugar melts back down into a light amber caramel (watch carefully to prevent burning!).
  6. Cool: Immediately transfer the candied walnuts onto a parchment-lined baking sheet and spread them out into a single layer. Let them cool completely (about 10–15 minutes) until they are hard and crunchy. Break apart any clumps.
  7. Prep Base: Ensure the mixed greens are perfectly dry. Place the greens in the large salad bowl. Add the dried cranberries and the crumbled goat cheese to the greens.
  8. Dress (Carefully): Drizzle about three-quarters of the prepared dressing over the salad. Toss gently to coat all the leaves evenly. Add more dressing if needed, but avoid making the salad soggy.
  9. Finish and Serve: Transfer the dressed salad to serving dishes. Sprinkle the cooled, candied walnuts over the top just before serving to maintain maximum crunch.