Incredible Beef Resepi - Festive Couscous Salad

A simple salad with sweet and spicy walnuts.
Directions for: Salad of Greens and Candied Nuts

Ingredients

Candied Nuts

1 cup walnuts, halves

2 Tbsp corn syrup

1 Tbsp granulated sugar

tsp salt

tsp cayenne pepper

Walnut Oil Dressing

cup minced chives

cup minced shallot

cup minced green onion

cup walnut oil

2 Tbsp sherry vinegar

1 Tbsp vegetable oil

tsp salt

1 pinch pepper

Salad

2 bunches arugula

2 bunches watercress

2 hearts romaine lettuce, (1 1/2 lbs total)

1 small head radicchio

cup crumbled stilton cheese, (optional)

Directions

Candied Nuts

1. In small bowl, combine walnuts, corn syrup, sugar, salt and cayenne; toss to coat (nuts may clump together).

2. Spread on parchment paper-lined baking sheet.

3. Bake in 325 F (160 C) oven for about 15 minutes or until golden and sugar is bubbling, stirring occasionally to break up clumps.

4. Let cool completely on baking sheet.

5. Break apart if necessary. (Make-ahead: store in airtight container for up to 5 days.)

Walnut Oil Dressing

1. In jar with tight-fitting lid, shake together shallots, walnut oil, sherry vinegar, oil, salt and pepper.

2. (Make-ahead: Refrigerate for up to 1 day.)

Salad

1. Remove coarse stems from watercress; place leaves in large bowl.

2. Break romaine into bite-size pieces and add to bowl.

3. Shred radicchio; add to bowl.

4. Add dressing, toss lightly to coat.

5. Sprinkle with candied walnuts and Stilton cheese, if using.

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